Cook the Shrimp: Add 1 tablespoon of butter to the same pan the bacon was cooked in withe the leftover bacon grease.Do not drain the bacon grease or wash that pan! When the bacon is completely cooled, crumble or chop it into smaller bite size pieces. Remove the bacon from the pan, and transfer to a paper towel lined plate to drain. Cook the Bacon: Once your grits is made, add the bacon to a large skillet, and cook until golden brown and crispy.Cover and turn the heat to low until you are ready to serve. Remove from heat and stir in the salt, pepper, 2 tbsp butter, and cheese. Over medium heat, cook grits for about 4 to 5 minutes, until they’re thick. Slowly add in grits while whisking continuously to prevent lumps. Cook the Grits: First, bring the milk and chicken broth to a boil in a medium saucepan.Perfection! How To Make the Best Homemade Shrimp and Grits Recipe Serve the shrimp and bacon sauce on a bed of the grits, then garnish with sliced green onions and a few dashes of hot sauce. Simply put, this sauce is divine and pairs perfectly with the creamy, mellow grits. Then the garlic, butter, white wine, and lemon juice are added to deglaze the pan and meld with the shrimp and pork flavors. The foundation is built on the bacon and bacon grease, which gives the shrimp a rich, savory flavor profile. The best part of this shrimp and bacon sauce is that the flavors are built on top of each other, getting better with each ingredient. Lemon juice: Adds a nice acidity to the sauce and helps to balance out the richness of the bacon.įor the shrimp and bacon sauce, you’ll need the following ingredients: 4 slices of bacon (I like thick-cut, but use whatever you prefer), 1 tablespoon unsalted butter, 20 medium shrimp (deveined and shells removed, except for the tail), 1 teaspoon cajun seasoning (or more to taste), 2 minced cloves garlic, 1/4 cup white wine, and 1/2 juiced lemon.If you don’t want to use wine chicken broth could be substituted. White wine: Use good quality white wine that you would drink for best flavor.Garlic: I like to add 2 cloves of minced garlic to the sauce.Cajun seasoning: Make your own cajun seasoning (it’s super easy and all of the ingredients are pantry staples!) Or use store bought.The quickest and best way to defrost shrimp will still preserve the taste and texture is to run cold water over it until it’s defrosted. ![]() For presentation I like to peel the shells except for the tail but you can always peel the whole shrimp with tail if you prefer. Shrimp: I like to use medium or large shrimp deveined.Save the bacon grease! That’s what we cook our shrimp in! ![]()
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