Deep Fried Shrimp and Grits

Ingredients

• 4 oz Bacon (chopped)
• 2 tbsp Butter
• 1 lb Shrimp (peeled and deveined)
• Cajun Seasoning (Stalekracker's Two-Step seasoning or similar blackened seasoning)
• 1 Onion (diced (Holy Trinity))
• 1 Bell Pepper (diced (Holy Trinity))
• 2 stalks Celery (diced (Holy Trinity))
• 0.5 cup Chicken Stock (referred to as 'yard pimp juice')
• 0.5 cup Heavy Cream
• 1 tbsp Worcestershire Sauce (referred to as 'W sauce')
• 1 tsp Cayenne Pepper Puree (or hot sauce to taste)
• Fresh Parsley (chopped for garnish)
• 4 cups Prepared Cheese Grits (cooked with butter, garlic, and bacon; chilled until firm)
• 1 cup All-Purpose Flour (seasoned with Cajun seasoning)
• 2 Eggs (beaten for egg wash)
• 1.5 cups Panko Breadcrumbs (seasoned with Cajun seasoning)
• Vegetable Oil (for deep frying)

Steps

1. 1

   Prepare your grits ahead of time by cooking them with cheese, butter, garlic, and bacon. Pour the cooked grits into a flat pan or container and refrigerate for at least 3 hours until completely firm and set.

2. 2

   In a large skillet or pot, add butter and chopped bacon. Cook over medium heat to render the bacon fat until the bacon reaches your desired crispiness.

3. 3

   Add the shrimp to the skillet with the bacon and fat. Season generously with Cajun seasoning (Two-Step). Sauté until the shrimp are blackened and just cooked through. Remove the shrimp and bacon from the pan and set aside, leaving the rendered fat and browned bits (fond) in the pan.

4. 4

   Add the 'Holy Trinity' (diced onions, bell peppers, and celery) to the same skillet. Sauté until the vegetables are softened and have picked up the browned bits from the bottom of the pan.

5. 5

   Pour in the chicken stock ('yard pimp juice') and heavy cream. Stir to combine and simmer until the sauce reduces and thickens into a creamy consistency.

6. 6

   Add the Worcestershire sauce, cayenne pepper puree, and fresh parsley to the sauce. Stir well.

7. 7

   Return the cooked shrimp and bacon to the sauce. Toss to coat thoroughly and let it simmer for about 30 seconds to heat through. Turn off the heat and let the mixture sit while you prepare the grits.

8. 8

   Remove the chilled grits from the refrigerator and cut them into squares.

9. 9

   Set up a breading station with three bowls: one with seasoned flour, one with egg wash (beaten eggs), and one with seasoned panko breadcrumbs.

10. 10

    Dredge each grit square first in the egg wash, then the flour, back into the egg wash, and finally into the panko breadcrumbs until fully coated.

11. 11

    Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully drop the breaded grit squares into the hot oil and fry until they are golden brown and crispy on all sides.

12. 12

    Remove the fried grits from the oil and drain on paper towels.

13. 13

    To serve, place the crispy fried grit squares on a plate and generous spoon the creamy shrimp and bacon mixture over the top.

Notes

The author emphasizes using 'yard pimp juice' (homemade chicken stock) and 'W sauce' (Worcestershire). The grits must be chilled for at least 3 hours to be firm enough for frying. If you don't know how to cook grits, he suggests watching 'My Cousin Vinny'.

Nutrition per serving

• main
• seafood
• cajun
• southern
• fried
• shrimp
• grits
• comfort food