shrimp & grits southern style

• 6-8 slices bacon

I cut them with kitchen prior to browning.  Brown the bacon, drain grease and set aside.

• 4 c fave broth (I like to use 4 1/2 c chicken broth or whatever I have homemade in the freezer, add shrimp shells to it and simmer for an hour at least, strain and use this shrimp enriched broth)
• 1 c stone ground grits

Bring broth to a boil, add grits and reduce heat to medium.  Cook until liquid is absorbed about 20-25 minutes, stirring occasionally.  Add the following:

• 1 clove garlic minced
• browned bacon
• 2 c shredded sharp cheddar cheese
• 1 lb shrimp, peeled and deveined
• 1 c fresh corn
• 3 T butter

Mix gently by folding ingredients together with a large spatula.  Cook on medium low until shrimp turn pink, 3-5 minutes depending on size.

Add:

• 2 T fresh lemon juice
• Salt & pepper to taste
• 2 T chopped parsley (plus little extra for garnishing)
• 1 c thinly sliced scallions (plus little extra for garnishing)

Serve immediately with a green salad or veggie of choice.  Better yet, try grilling fresh okra with a sprinkle of EVOO, salt & pepper.

created by Bobby Flay and enhanced by Char

Breakfast Sausage Gravy

1 lb of country style breakfast pork sausage (option to use ground turkey or chicken and add:  1/2-1 tsp  garlic powder, 1/2 tsp onion powder, 1/2 tsp sage, 1 tsp thyme, 3/4 tsp smoked paprika, 1/4-1/2 tsp crushed red pepper flakes, 1/4 tsp fennel, 1/2 tsp salt and 1/4 tsp pepper)

Brown the meat in a skillet, drain any unwanted grease.

Sprinkle 1/4 c of flour (ok to use gluten free) on meat

Add slowly on medium heat 2 1/2- 3 cups of whole milk (to desired thickness)

Salt and pepper to taste

Optional: pinch to 1/4 tsp crushed red pepper flakes

Serve however you like piping hot!

TIPS:

Great to make a day ahead.  Thin gravy with additional milk.  

Ok to make with vegan meat alternative.

shared by Char