Sisters--let me tell you if you are looking for me at Tybee--you'll find me at Uncle Bubba's eating me a bowl of his fabulous shrimp and grits! They are to die for! My favorite thing to eat on the island!! Try the key lime pie too if you have any room left! The shrimp and grits are a large portion--enough to share if you can stand to! LOL!!
This recipe is from the Mike and Juliet morning show, and it is Uncle Bubba's actual version, not Paula Deen's. They are different recipes. Bubba uses bacon in his, Paula uses tasso ham, etc.
UNCLE BUBBA’S SHRIMP AND GRITS
"You can make Uncle Bubba’s Shrimp and Grits too! Below is the recipe that serves 4 to 6 people. Serve and enjoy!"
FOR THE GRITS:
4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits
FOR THE SHRIMP GRAVY:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 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 (whipping) cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
TO PREPARE THE GRITS:
In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. 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.
TO MAKE THE SHRIMP GRAVY:
Saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered.
Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened.
In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.
Serve the shrimp gravy over grits.
TIP: For creamier grits, add a small amount of heavy cream.
Makes 4-6 servings
Source: Uncle Bubba’s Oyster House: http://www.unclebubbas.com/index.php/recipes/view/shrimp_and_grits/
UNCLE BUBBA’S SHRIMP AND GRITS
"You can make Uncle Bubba’s Shrimp and Grits too! Below is the recipe that serves 4 to 6 people. Serve and enjoy!"
FOR THE GRITS:
4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits
FOR THE SHRIMP GRAVY:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 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 (whipping) cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
TO PREPARE THE GRITS:
In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. 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.
TO MAKE THE SHRIMP GRAVY:
Saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered.
Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all of the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened.
In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.
Serve the shrimp gravy over grits.
TIP: For creamier grits, add a small amount of heavy cream.
Makes 4-6 servings
Source: Uncle Bubba’s Oyster House: http://www.unclebubbas.com/index.php/recipes/view/shrimp_and_grits/
Makes me want to slap my Mama!!! Yes, Yes, it was that good. Can't wait to get me some and some Key-Lime pie!!!
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