To do it my way, you'll need
Grits (Stone Ground Sciple Mill Grits),Shrimp, Onions, Celery, Pepper (green, yellow, orange), 4 Garlic Cloves, Bacon (for the meat and grease),Smoked Sausage, Green Onions, Tomato, Oil, Thyme, Black Pepper, Creole Seasoning, Red Pepper Flakes, Cayenne Pepper, Lawry's Garlic Salt, Kosher Salt, Heavy Cream (in fridge), Chardonnay (in wine rack).
Make the grits:
1 cup grits, 2 cups water, 1 cup cream, 1 tablespoon butter, 1/4 tsp salt. Bring to a boil and then simmer with lid for 10 minutes, stirring occasionally. I like mine thick - the thicker the better. And no cheese for me.
Peel and season the shrimp (Creole Seasoning, Pepper Flakes, Cayanne Pepper, Thyme, Lawry's). Set aside.
Has nothing to do with this recipe, but whenever I have shrimp peels, I make shrimp stock, freeze it in a zip lock bag and keep for later use.
Back to the shrimp grits - Prep the trinity veggies and set aside.
Cut up and cook the bacon. When crispy, remove bacon and set aside.
Saute the veggies
When the mood strikes you, add the sausage
Eventually, add the tomato (peeled and diced) and garlic.
Cook until garlic is tnder and tomato begins to break down, then add a 1/2 cup of Chardonnay and the shrimp
When shrimp are getting happy, add bacon
We are getting close now
Add a half cup of Heavy Cream
and set up plates with grits then add the shrimps and garnish with green onions
I guess I forgot the part where I made buttered Cibatta Bread Toast.
The wife's (MHNBPF) plate
Tasty Sunday night treat.
This post was edited on 3/24 at 6:53 pm