We love to visit our friends in Pensacola, and when we go we always eat at The Fish House. Chris' favorite on the brunch menu is the Grits a yaya. This is a travel friendly version that's good for potlucks. This recipe is adapted from the Taste of the South's magazine.
3 Cups Water
3 1/2 Cups half and half
2 Cups quick cooking grits
1 6oz pkg shredded parmesan
1 Lg egg, lightly beaten
1 Tsp salt
1/4 Tsp ground red pepper
1 Cup chicken broth
2 Cups heavy whipping cream
2 lbs Medium shrimp, peeled and deveined
3/4 Tsp Creole Seasoning
Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with non-stick spray
In a large sauce pan, bring water and half and half to a boil over medium high heat. Add grits, reduce heat and simmer until thick (5-7 minutes). Stir in cheese, egg, salt and red pepper. Spoon mixture into baking dish, spread evenly and bake until set. About 30 minutes.
While the grits are baking, cook bacon in a large skillet until crispy. Drain bacon on paper towels, reserve 2 Tbsp of bacon grease, crumble bacon and set aside.
In the same skillet over medium high heat reheat the reserved bacon grease, add bell pepper and onion cook for 3 minutes. Add flour and cook for 2 minutes, stir constantly. Add broth and cream and stir until combined. Cook until thick, about 5 minutes. Add shrimp and cook, shrimp will be done when they are firm and pink (3-5 minutes). Add creole seasoning and stir to combine. Spoon shrimp mixture over grits sprinkle with bacon and serve.
3 Cups Water
3 1/2 Cups half and half
2 Cups quick cooking grits
1 6oz pkg shredded parmesan
1 Lg egg, lightly beaten
1 Tsp salt
1/4 Tsp ground red pepper
1 Cup chicken broth
2 Cups heavy whipping cream
2 lbs Medium shrimp, peeled and deveined
3/4 Tsp Creole Seasoning
Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with non-stick spray
In a large sauce pan, bring water and half and half to a boil over medium high heat. Add grits, reduce heat and simmer until thick (5-7 minutes). Stir in cheese, egg, salt and red pepper. Spoon mixture into baking dish, spread evenly and bake until set. About 30 minutes.
While the grits are baking, cook bacon in a large skillet until crispy. Drain bacon on paper towels, reserve 2 Tbsp of bacon grease, crumble bacon and set aside.
In the same skillet over medium high heat reheat the reserved bacon grease, add bell pepper and onion cook for 3 minutes. Add flour and cook for 2 minutes, stir constantly. Add broth and cream and stir until combined. Cook until thick, about 5 minutes. Add shrimp and cook, shrimp will be done when they are firm and pink (3-5 minutes). Add creole seasoning and stir to combine. Spoon shrimp mixture over grits sprinkle with bacon and serve.
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