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Deep Fried Shrimp and Grits
Prep 15min
Total40min
Ingredients18
Servings4
A corn product just like polenta and others from around the world, grits originated in the southern United States and have been part of the American diet for centuries. Grits come in two colors, white and yellow, depending on the type of corn they are made from. They also have many traits similar to polenta. In the South, they’re usually eaten for breakfast, either on their own or accompanied by shrimp, fish, gravy, etc. Some people also add a bit of honey and butter. If allowed to cool, grits acquire a firm texture and can be cut into slices and fried or grilled. Shrimp and grits is a popular and delicious dish. It’s hearty and great for those looking for a filling breakfast to start the day. Here’s the recipe so that you can make it yourself. Though, if this kind of breakfast isn’t for you, serve it at lunch. I guarantee you’ll be satisfied for the rest of the day.
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Ingredients
1pound shrimp, peeled and cleaned
1teaspoon garlic salt
1teaspoon fresh chopped fennel (or fresh or dried herbs)
A pinch of cayenne pepper (optional)
1/2cup vegetable oil
Grits
2 1/2cups vegetable broth
1cup grits
Salt and pepper
3tablespoons butter
1/2cup heavy cream
Salt
Sauce
2tablespoons butter
2tablespoons flour
1/2cup vegetable broth
1/2cup tomato sauce
1/4cup cream
1teaspoon Worcestershire sauce (optional)
Salt and pepper
Directions
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1
Season the shrimp with garlic salt, herbs, and cayenne. Set aside.
2
Grits: Heat up the broth in a small pot. When it starts to boil, sprinkle in the grits and stir constantly with a wire whisk to avoid any lumps forming. If it feels thick, add a little more broth or water. When cooked according to the instructions on the package, add salt and pepper, butter, and cream, stirring well so that it becomes very creamy. Turn off heat and set aside.
3
Sauce: Melt butter in a medium-sized pan. Add the flour and stir well, until it starts to brown. At this time, add the broth and the tomato sauce, stirring well to avoid any lumps forming. The sauce should have a somewhat thick texture. Finally, add the Worcestershire sauce and salt to taste. Set aside.
4
At last, heat the oil in a small pot and fry the shrimp in batches. You’ll know that they’re ready when the shrimp change color and become pink. Let dry on a paper towel.
5
To serve, add a portion of the grits to each plate, top with shrimp and finish with the sauce. Serve immediately.
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If you want to, add shredded cheddar or parmesan cheese to the grits.
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No nutrition information available for this recipe
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A corn product just like polenta and others from around the world, grits originated in the southern United States and have been part of the American diet for centuries. Grits come in two colors, white and yellow, depending on the type of corn they are made from. They also have many traits similar to polenta. In the South, they’re usually eaten for breakfast, either on their own or accompanied by shrimp, fish, gravy, etc. Some people also add a bit of honey and butter. If allowed to cool, grits acquire a firm texture and can be cut into slices and fried or grilled. Shrimp and grits is a popular and delicious dish. It’s hearty and great for those looking for a filling breakfast to start the day. Here’s the recipe so that you can make it yourself. Though, if this kind of breakfast isn’t for you, serve it at lunch. I guarantee you’ll be satisfied for the rest of the day.
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