Shrimp and Grits Recipe to Impress Your Holiday Visitors

Shrimp and GritsIf you’re hosting any friends or family this holiday season, you’re probably struggling with figuring out what food to serve them. There are certainly some traditional Holiday dishes that are expected but when friends come to Florida, they also want some Florida seafood.  So, what do you do? You’re in luck…here’s a recipe that will give your guests a taste of Florida and the South!
“REL Good” Shrimp and Grits or “Shrimp ‘N Grits”… A true Southern dish!  My husband and I loved this dish from Café REL in Franklin, NC so much that we tried to replicate it from home and we think we came pretty darn close. Consider having this the day before Thanksgiving – it’s a quick and easy Florida comforting meal to have before your Thanksgiving feast.

“REL Good” Shrimp and Grits Serves about 4 People

For the Grits

  • ¾ Cup dry Grits (non-instant)
  • 2 Cups Lobster Stock (Substitute Seafood or Vegetable Stock)
  •  [“Better than Bullion” makes a Lobster Base that can be used]
  • 1 ½ Cups Heavy Cream
  • 2 T Butter
  • 1 Cup White Cheddar – Shredded
  • 1 Cup Swiss Cheese – Shredded
  • Salt & Pepper

For the Shrimp Sauté

  • 1 ½ Lbs. Florida Pink Gulf Shrimp (the bigger the better)
  • 2 T Butter
  • 1 T Extra Virgin Olive Oil
  • 8 oz. Sliced Crimini Mushrooms
  • 3 Cloves Garlic (chopped)
  • 1 Cup White Wine
  • 4-5 Green Onions (sliced)
  • 2 Slices Cooked Bacon (chopped)
  • 2 – 4 T. Texas Pete’s Hot Sauce
  • ¼ Cup Heavy Cream
  • Salt & Pepper

Make the Grits

  • Combine 2 Cups Lobster Stock with 1 ½ Cups Heavy Cream – bring to a slow boil
  • Add ¾ Cup Grits
  • Simmer over medium low heat for 15 minutes
  •  Add the Butter, Cheeses and Salt & Pepper to Taste
  • Stir into a smooth creamy consistency – add more cream if needed

Make the Shrimp Sauté

  • Heat 2 T Butter and 1 T Olive Oil in pan over medium high heat until pretty hot but not smoking
  • Add the Sliced Mushrooms and Sauté until they begin to soften
  • Add the Garlic and cook until almost brown
  • Deglaze with 1 cup White Wine (or more if needed)
  • Add the Green Onions and Bacon Bits and cook for 1 minute
  • Add the Texas Pete’s to taste
  • Add the Heavy Cream
  • Add the Shrimp & cook for just a couple minutes – until Shrimp are done
  • Salt & Pepper to taste

Plate with Grits in the middle and topped with Shrimp Sauté. Sprinkle with Chopped Italian Parsley for garnish.
Enjoy.