Secret Recipe Club: Shrimp & Grits

I've been seeing shrimp & grits, and other grits-related recipes floating around lately and I realized that I've never had grits before, and I have this preconceived notion that I don't like them because they remind me of cream of wheat. I asked some of my readers on facebook how they felt about them, and it turns out grits are well-liked by many. So, when the Secret Recipe Club assignments came around for December, I saw Shrimp & Grits and decided it was time to give it a try!!

For those of you who don't know about the SRC, the concept is that each month the members are assigned a blog and can choose any recipe from their assigned blog, to then be posted about on a designated day. It's a great way to discover new blogs and it's a lot of fun to boot!If you are interested just click on the link above for information and to join!  

I was assigned the blog Cook Lisa Cook and what a treat! Not only did I find a recipe that I've been wanting to try, but she also has so many other wonderful recipes to try. And so many are kid-friendly as she cooks with and for her daughter Maisie. Check out her blog for some amazing recipes!

Now, for the shrimp and grits...I wasn't sure I would like grits, and as it turns out - I'm really not a fan. The recipe was wonderful, and the shrimp/gravy was absolutely delicious, but I have texture issues and grits just didn't settle well. They were creamy and tasted good, but the texture was too much for my (sometimes) picky palate. However, this is ONLY a texture issue for me, not taste or anything lacking in the recipe itself. I'm so glad that I took the opportunity to try something new, and while it wasn't my personal cup o' tea, the flavors were wonderful and I highly recommend it to anyone who is a fan of grits! And, the shrimp topping did not go to waste as I cooked up some rice and made a next-day meal out of it!

Uncle Bubba’s Shrimp & Grits

As seen on Cook Lisa Cook (originally from Uncle Bubba’s Oyster House)

Ingredients

Grits 

• 4 tablespoons (1/2 stick) butter
• 2 teaspoons salt
• 2 cups quick grits

Gravy

• 1/4 cup chopped bacon
• 1/2 cup diced onion
• 2 tablespoons each, diced red and green bell peppers
• 1/4 cup diced leek
• 1/2 teaspoon minced garlic
• 36 medium shrimp, peeled, tails removed, and deveined 
• 3/4 cup flour
• 1/2 cup dry white wine
• 1 quart heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Preparation 

1. In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil.
2. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.
3. For the gravy, sauté the bacon in a large heavy saucepan over medium-high heat until the fat is rendered.
4. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine.
5. Sprinkle in the flour, and stir, making sure all the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened.
6. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.
7. Serve the shrimp & gravy over grits.