Shrimp and Grits

Shrimp and Grits

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Tacky Jacks' Shrimp and Grits

Ingredients
2 cups whole milk
2 cups water

1oz Louisiana Hot sauce
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces Cheddar, shredded

 1 tablespoon unsalted butter

6oz 70/90ct shrimp

1 tspn TJ's Lemon Pepper seasoning

1 tablespoon green onions, sliced

Directions
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low. Whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.  While the grits are cooking, heat up 1 tablespoon of the butter.  Season the shrimp with the lemon pepper seasoning and sauté the shrimp.

Remove the grits from the heat, add the hot sauce, pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Scoop into a bowl and lay the shrimp on top. Sprinkle the green onions over everything. Serve immediately.

 

--

Nick Fawal, G.M.

TACKY JACK'S

1175 Battleship Parkway

Spanish Fort, AL 36527

p. 251.621.8988

 

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