Stella's Southern Bistro Signature Shrimp & Grits

Jason Scholz

Stella's Southern Bistro Signature Shrimp & Grits

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    1 cup heavy cream 1 cup diced red bell pepper cooked
    1 cup milk 2 tablespoons Cajun seasoning
    1 cup water 36 medium sized shrimp, shells removed
    1 cup stone ground grits 1 cup sliced green onions
    1/2 pound and 4 tablespoons butter 1 1/2 cups diced canned roma tomatoes
    2 tablespoons salt 1 cup shrimp stock
    12 slices thick apple wood smoked bacon


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    • 1

      Bring cream, milk, water & butter (1/2 pound) to a simmer. Reduce heat to low, stir in grits & salt & cook for 40 minutes to 1 hour, stirring often to prevent grits from sticking to bottom of pot. Keep warm.

    • 2

      Bake bacon at 300 degrees for about 30 minutes, until the bacon is cooked but not crispy. Slice the bacon in to ¼ in pieces.

    • 3

      For the Shrimp Stock: Save shrimp shells in a separate colander while peeling shrimp. In a large pot heat 3 Tblsp vegetable oil, when oil is hot add shrimp shells & sauté until they turn pink. Add ½ onion chopped, 1 celery stalk chopped, & 1 carrot chopped- sauté this mixture for about 1-2 minutes. Add a bay leaf, 4 black peppercorns, 2-3 sprigs of thyme & 1 Tblsp of tomato paste. Mix & sauté together for 3-5 minutes. Add 1 cup white wine & stir, let the wine evaporate, add another cup of wine, stir & let evaporate also. Add 6 cups of water & let simmer about 10 minutes. Let the mixture cool a little, then blend & strain w/ a fine strainer. Shrimp stock will keep in the fridge for up to a week.

    • 4

      In a wide (14-16 inch) pan, add shrimp, bacon, tomatoes, Cajun spice, peppers, & shrimp stock. Cook on medium high heat until shrimp are nearly cooked 6-8 minutes. Add 4 Tblsp of butter, & ½ of green onions, stir well, & cook until shrimp are done. 

    • 5

      Divide Grits among 6 large deep bowls , top with 6 shrimp each. Pour remaining mix over top of shrimp then equally scatter remaining green onions for garnish.

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