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Shrimp and Cheesy Grits

11/05/2021 | By Cowboy Kent Rollins

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Hello to you from the backyard, where today we are cooking up some delicious shrimp & grits with a cowboy twist.

While the shrimp is simmering, shred some cheddar cheese over the grits and mix it so that we have thick, cheesy grits.

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To serve, pile some grits on a plate and cover with the shrimp and enjoy. This has so much flavor that you and everyone you feed will be talking about it for months, y'all.

The entire recipe is listed below. Don't forget to subscribe to our YouTube Channel and we will see you down the Shrimp & Cheesy Grits trail.


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Shrimp and Cheesy Grits - Cowboy Kent Rollins

Servings 4 servings
Prep Time 5 Minutes
Total Time 45 Minutes
Author Cowboy Kent Rollins

Ingredients

  • 3 cups water

  • 2 teaspoons salt

  • 1 cup coarse ground white grits

    not instant
  • 2 cups half and half

  • 2 lbs uncooked shrimp

    peeled and deveined
  • Juice of 1 lemon

  • 1 dried ancho chile

    crushed or ½ tablespoon ancho chile powder
  • 8 slices thick-cut bacon

  • ½ cup chopped celery

  • 1 red bell pepper

    chopped
  • 1 yellow bell pepper

    chopped
  • 1 white onion

    chopped
  • 1 4 ounce can diced green chilies

  • 2 garlic cloves

    minced
  • 4 tablespoons butter

  • ¼ to ⅓ cup all-purpose flour

  • 1 cup chicken broth

  • 1 tablespoon Worcestershire sauce

  • 1 to 1 ½ cups shredded cheddar or sharp cheddar cheese

Instructions

  1. In a large saucepan, bring the water and salt to a boil. Whisk in the grits and half and half. Reduce the heat to a simmer and cover. Continue cooking about 15 to 20 minutes or until the grits have thickened and are tender, stirring occasionally. Set aside and keep warm. As the grits set, they will thicken up more. Be sure the grits aren’t too runny before serving.
  2. Add the shrimp to a small bowl and toss in the lemon juice and ancho chile until coated. Set aside and let marinate until ready to use.
  3. Cook the bacon in a large cast iron skillet until done. Remove from the skillet and drain on a paper towel. Reserve the bacon grease. When cooled, chop the bacon and set aside.

  4. To the skillet with the bacon grease, stir in the celery, bell peppers, onion. Cook for about 8 minutes or until the onion is tender and translucent, stirring occasionally.

  5. Stir in the green chiles, garlic and shrimp. Turn off the heat and set aside.
  6. Melt the butter in a small saucepan over medium heat. Whisk in the flour, and continue stirring to create a smooth roux. Turn the heat to low and cook, stirring constantly, for about 8 to 10 minutes, or until the mixture is a golden brown color and nearly as thick as a paste. Add more flour, if needed, to achieve the desired consistency. Watch carefully as the mixture can burn easily.
  7. Place the skillet with the shrimp over medium heat and stir in the roux. Stir in the chicken broth, Worcestershire sauce and bacon. Cook until the sauce thickens up and shrimp turns opaque white with some pink, about 8 minutes, stirring occasionally.
  8. Meanwhile, stir the cheese into the grits until melted. Spoon the grits onto a plate and top with the shrimp mixture. Serve immediately.
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