Cedar Key Shrimp And Grits

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 16

oven crisped slices of creamy cheese grits mixed with fresh shrimp scallions garlic covered in a smokey bacon cream sauce

Ingredients:

1/2 pound med fresh shelled and deveined shrimp leave 3 whole with the tails on for garnish.

2 cups stone ground white grits (not quick cooking ones)

4 cups chicken broth

1cup heavy cream

4 scallions cut into 1/4 inch slices

2 cloves fresh crushed garlic

salt and pepper to taste

1/2 cup sharp grated cheddar cheese (2 0z pkg)

1/2 pound hickory smoked bacon chopped

1 large onion chopped

2 cups heavy cream

2 cups whole milk

2 teaspoons creole seasoning mix

1 chicken bouillion cube

3 table spoons all purpose flour

1 table spoon vegetable oil

1 table spoon butter

Directions:

1. this is done in 3 stages
2. grits :coarsely chop the raw shrimp and chil
3. wash the grits in cold water in a large bowl
4. let grits settle to the bottom of bowl and carefully drain off as much water as possible.
5. bring broth cream and garlic to a boil in a heavy 4 qt suce pan on high heat slowly wisk the drained grits into the broth
6. return to a boil wisking reduce heat to low uncovered for 30 min
7. stir frequently it will become thick enough to stand a wooden spoon straight upright
8. after the 30 min stir in the shrimp slce scallions and the cheddar
9. stir untill the shrimp are cooked through 6-8 min
10. season with salt an pepper if needed. taste it.
11. oil a 9x5 loaf pan and spoon the grits mixture in spreading evenly.
12. cool the grits on a rack then chill uncovered in the refridgerator till firm at least 4 hours but can stay for up to two days.
13. for the gravy saute the bacon and onion on modertaly high heat in a heavy sauce pan or dutch oven let bacon get crispy and onion golden
14. about 10 min. do not drain the fat!!
15. heat the cream, milk, and spice mixture with bouillon cube in a sauce pan to a bare simmer stirring occasionly till cube disloved
16. in the bacon an onion pan add flour cook over moderate heat stiring about 1 min now wisk hot cream and simmer wisking untill thickened about 5 min.( you can also chill the gravy for up to 2 days)
17. to finally complete run a knife around the edges of the loaf pan invert onto cutting board. cut cross wise into 16 slices 1/2 inch thick
18. now place 8 slices on a large greased baking pan using the 1/2 butter half oil mixture brush evenly on baking pan . place baking pan on the broiler rack so pan will be 1-2 inches from heat.
19. broil till brown 3-4 min and flip same on other side.brush with oil and butter mixture again before you flip. serve hot with gravy. i sprinkle bacon on top just for extra pleasure. to dress it up butter fly 3 shrimp broil them till done cut 3 chives from the garden or strips of scallion top. but great just the way it comes out with the gravy only/

By RecipeOfHealth.com