We had lunch at Cafe Homestead last week. Even though it’s quite a drive, their South of the Border burger is worth it! But then, everything they make is pretty wonderful, including the side of Chile Grits. My brother decided the grits would make good shrimp and grits. It was a simple recipe, and too scrumptious for words.
The grits from Homestead are a great coarse texture, and we bought their homemade cheddar to put in them.
- 2 cups chicken broth
- 2 cups cream
- 6 TBSP butter
- 1 tsp salt
- 1 cup stoneground ground grits
- 4 oz shredded mild cheddar
- 6 TBSP butter
- 3/4 lb chopped bacon
- 1/2 lb tasso ham (or smoked ham or sausage), cubed
- 1 tsp Tony Chachere seasoning
- 2 TBSP butter
- 2 lbs shrimp, raw, peeled, and deveined (26-30 count)
- 1/2 cup dry white wine
- Heat broth, cream, 6 TBSP butter, salt, and pepper. When it boils, stir in grits.
- Return to a boil, then lower heat to simmer and continue cooking for about 30 minutes. Stir occasionally. Grits will be creamy and tender when done.
- Take off heat and stir in 6 more TBSP of butter and cheese. Stir until everything is melted and combined.
- In a large skillet, fry bacon. Before it's brown and crispy, add tasso and Tony C seasoning. Remove meats to a plate, leave rendered grease in pan.
- Melt butter with grease, add shrimp. Lightly season with Tony Chachere. When the shrimp are almost done cooking, stir in wine. Cook until shrimp are done.
- Stir meats back into shrimp mixture.
- Serve over grits. Don't count on seconds or leftovers!