I love cooking ! Southern "Shrimp and Grits" a great way of putting a smile on somebody's face !

i love cooking ...
One of my favorite dishes is Shrimp and Grits and i love preparing it "Southern Style" , i have learned how to prepare this dish in the south of Alabama
Lets get started , it will be fun...
We are going to prepare shrimps separately from the grits
to prepare our shrimps we are going to need :
*fine chopped fresh garlic
*fine chopped fresh ginger
*fine chopped fresh thyme
*fresh orange zest
*salt
*crushed black pepper

unsalted butter

first we are going to saute our shrimps seasoned with salt , pepper and unsalted butter only , when shrimps are about 70% done we are going to add the rest :
fresh chopped thyme, garlic, ginger, orange zest and a tea spoon of unsalted butter
saute the shrimps another 5 minutes to incorporate all the flavors together ,
once shrimps are cooked all the way thru ,
cover and take off the heat,

now we are going to prepare our yellow grits
we are going to need :
*water
*half an half milk
*pepper jack cheese
*unsalted butter
*splash of Tabasco hot sauce
*salt
*black pepper
photo_1_largegrits ready.jpg

now we have to mix all this ingredients together and bring it to a boil and slowly stir in our yellow grits , leave it on the low heat till our grits are completely done , stir it occasionally
once our grits are cooked all the way thru we can add our pepper jack cheese , keep steering till it gets creamy consistence , cover and take off the heat

Garnishing :

*bacon
*fresh scallions

cut your bacon in small cubs and saute it till it gets medium crispy and drain of the fat
cut your scallions ( regular bacon bits )

Once we have all this done we can go ahead and plate it nicely
Grits will go first on the plate,
and then we are going to top our grits with shrimps and garnish it with bacon and scallions

Enjoy your Wonderful Southern lightly spicy gulf Shrimp and Grits topped with bacon bits and scallions

Remember cooking is all about flavors that you will incorporate in your dish !!!

thank you !

Oleg Vadeanu