Sea Island Smothered Shrimp on Creamy Stone-Ground Grits
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- Servings: 8
Ingredients
- 4 slices slab bacon diced
- 1 cup all-purpose flour
- 1 medium vidalia onion diced
- 4 cloves garlic minced
- 1 tablespoon paprika
- 2 pounds shrimp (medium), peeled and deveined
- 3 cups shrimp stock
- 3 tablespoons fresh chives chopped
- 1/2 cup scallion thinly sliced
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
Preparation
- Rinse the shrimp and pat dry. Dredge shrimp in flour, shaking off excess.
- In a large skillet fry the diced slab bacon until brown. Add the Vidalia onions and sauté 2 minutes. Add garlic and paprika; stir and add the shrimp then cook 3 minutes or until shrimp turn pink.
- Add the shrimp stock and chives; stir and reduce the heat and simmer 10 minutes. Add scallions and cayenne pepper; stir and season to taste with salt and pepper.
- Spoon the grits into center of a warm soup plate then spoon the smothered shrimp over the grits. Serve immediately.
- See recipe for Chef Joseph Randall's Shrimp Stock and Creamy Stone-Ground Grits.
Notes
This recipe developed by Chef Joseph G. Randall. All rights reserved. Copyright © 8/1/2010
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