Shrimp and Grits

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Let me tell you about Shrimp and Grits and how I really got to enjoy it recently.

My husband and I own a videography/photography company, you have probably seen our logo on my photos on this blog. A few Saturdays ago we had the wonderful opportunity to video a wedding at The Battle House, THE premier historic hotel in Mobile, AL.

I put together a little clip of the outside and lobby of The Battle House for you to enjoy.

 

If you would like to learn more about the history of The Battle House click here.

 

 

At the reception for this beautiful wedding, a traditional Southern dish was served, Shrimp and Grits.

I had the opportunity to watch Chef Tyler make his creation, he let me video him making it. Meet Chef Tyler. shrimp and grits

 

Here is a condensed video of him making the Shrimp and Grits. After you watch the video, I will tell you how he did it.

 

It was magic watching Chef Tyler work. Now…..what all did he put in that pan?

 

Shrimp and Grits

  • Bacon (1 lb cut into pieces)
  • Cremini mushrooms (1 lb quartered)
  • Fresh Gulf Shrimp (about 1/2 per person)
  • Battle House White Sauce
  • Chef Paul’s Blackening Seasoning (find it in the grocery store)
  • Garlic (1 clove)
  • Fresh Lemon Juice
  • Parmesan Cheese
  • Cherry Tomatoes
  • Green Onions
  • Salt
  • Grits (Battle House recipe)
  • Gouda Cheese
  1. Cook the grits (using heavy cream instead of water and gouda cheese. That’s the Battle House recipe).
  2. Saute the Shrimp (in butter, salt, garlic, and rosemary, until pink. Don’t overcook, they will get tough.)
  3. Cut the bacon into pieces. Brown the bacon in a large skillet.
  4. Add the cremini mushrooms that have been quartered to the skillet without draining the bacon fat.
  5. Add lots of Fresh Gulf Shrimp. (Remember these have already been cooked, you are just warming.)
  6. Squeeze the fresh lemon juice over the shrimp. (shrimp love lemon juice.)
  7. Add the Battle House White Sauce. (Make a roux of butter and corn starch. Add heavy cream and parmesan cheese. This should be a VERY thick sauce.)
  8. After the white sauce melts, add salt and Chef Paul’s Blackening Seasoning to taste.
  9. Add the cherry tomatoes that have been cut in half.
  10. Stir everything together and garnish with the green part only of the green onions.
  11. Serve over grits.

In my opinion, Fresh Gulf Shrimp are the best in the world. I know everyone doesn’t have access to the fresh seafood that we are fortunate to have here on the Gulf Coast. Please buy seafood from our fishermen in our country, whether it be east coast, west coast, or gulf coast. I can drive just a few minutes from home and see first hand how hard they work to make a living. They need our support. It only takes a few seconds to flip that bag over and read the country of origin before you buy. And yes, Gulf seafood is safe, I eat it all the time. <Down off soapbox.>

Now let’s make it low fat and low carb

  • Instead of making a roux, use mashed cauliflower with low-fat parmesan cheese and low-fat milk. The sauce won’t be as thick but will be like an alfredo sauce, which is what the white sauce is like.
  • Use low-fat parmesan cheese in the dish itself and low-fat gouda in the grits.
  • Use low-fat milk in the grits, use a little less milk and a little more low-fat gouda cheese.

These small changes won’t change the taste but will cut down way down on the fat content. There isn’t much that can be done for the carbs in the grits except enjoy them and cut back in other parts of your meal plan that day. This dish is just too good to miss.

 

A special thanks to Chef Tyler and the staff at The Battle House for sharing this recipe with us.

Grocery List

  • Fresh Shrimp
  • Bacon
  • Lemon
  • Chef Paul’s Blackening Seasoning
  • Garlic
  • Green Onions
  • Parmesan Cheese
  • Cremini mushrooms
  • Grits (unless your in the south, you already have them)
  • Gouda Cheese

Pantry List

  • Salt

Let us know when you make this one and how much you enjoyed it. If you are in Mobile, stop by The Battle House and enjoy their Shrimp and Grits. It will make you ‘Slap yo Mama’ as us Southerners say.

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