Southern Shrimp and Grits is a classic southern dish. Shrimp, turkey, bacon on top of creamy chessy grit sauce in creole sauce make the perfect combination of spicy, cheesy, and creamy!
Season the shrimp with soy sauce, Tony's all-purpose seasoning, paprika, and a splash of lemon juice.
Refrigerate the seasoned shrimp for 30 minutes.
Cooking the Grits
In a pot, bring 4 cups of water to a boil. While stirring continuously, slowly add the grits.
Reduce the heat once the water boils and let the grits simmer for 30 minutes.
Add heavy cream, half a stick of butter, salt, pepper, sugar and cheese (provolone and mozzarella) to the cooked grits.
Let it cook for another 15 minutes.
Making the Creole Sauce
Cook bacon in a medium pan until crispy. Remove the bacon and save the bacon grease.
In the same pan, cook the sausage in the bacon grease, then set it aside.
Add flour to the bacon grease and cook it down. Incorporate paprika (to remove the flour taste), thyme, and pimento seeds. Cook this down for 3 minutes.
Next, Add bell pepper, garlic, onions and celery to the roux mixture. Cook until the vegetables are tender.
Continue by adding your chicken stock, bay leaves, lemon juice, Better Than Bouillon, sausage, tomatoes, and parsley to the mixture. You can add scotch bonnet pepper sauce if you like a little heat.
Let it simmer for 15 minutes.
Cooking the Shrimp
Cook the marinated shrimp for 3 minutes, over medium heat.
Assembling the Plate:
Start with a base of the creamy grits. Pour the sauce over the grits. op with cooked sausage, shrimp, and crispy bacon. Garnish with fresh parsley.