Shrimp and Grits
A Southern culinary classic, this shrimp and grits recipe is courtesy of Louisville’s legendary Brown Hotel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kentuckymonthly.com.
Cooking tools:
- Pot
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Pan
- Whisk
- Cutting board
- Chef's knife
- Mixing bowl
- Saucepan
- Saute pan
- Spoon
- Tongs
- Stove
- Paring knife
- Plate
- Serving platter
- Kitchen towel
Ingredients
- 1 cup Weisenberger Mill white grits
- 4 cups water
- 8 tablespoons butter
- 2 cups shredded white cheddar cheese or your cheese of choice
- 1/3 cup all-purpose flour
- 2 tablespoons garlic, minced
- ¼ cup celery, small diced
- ¼ cup white onion, small diced
- ¼ cup red bell peppers, small diced
- ¼ cup green bell peppers, small diced
- 2 ½ cups chicken stock
- Salt
- pepper
- 1 quarter lemon and orange (optional)
- 12 pieces cleaned and deveined shrimp, preferably wild caught
- Cajun spice, to taste
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