Recipe: Yummy Shrimp + Grits w/ Pork Belly

Shrimp + Grits w/ Pork Belly. Enough of the hundreds of interpretations of shrimp and grits which include everything from andouille sausage and pork belly to too much cheese and butter, or a BBQ shrimp style sauce. I have been seeking the authentic and most original version of the simple fisherman's breakfast of shrimp and grits with grits as the foundation or baseline. Then begin adding the butter slowly, stirring constantly and adding more butter as it melts until all butter is incorporated.

Top the Barbecue Shrimp & Grits with fresh minced parsley for garnish. Favorites: shrimp and grits, pork belly. Shrimp and grits has good portion. You can have Shrimp + Grits w/ Pork Belly using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shrimp + Grits w/ Pork Belly

1. You need 2 lbs of wild 60-70 shrimp (medium sized).
2. It's 4 of jalepenos, de-seeded and roughly chopped.
3. It's 4 oz of high quality bacon or pork belly, chopped.
4. You need 1/2 of Vidalia onion, chopped.
5. It's 1 of lemon, juice.
6. Prepare 1/4 cup of cornstarch.
7. Prepare 2 cloves of garlic, minced.
8. Prepare 1/4 cup of Valentina hot sauce or to taste.
9. It's 4 tbsp of butter (unsalted).
10. Prepare 1/4 cup of water.
11. Prepare 1 tsp of salt and cracked pepper.
12. Prepare 4 of scallions, sliced, reserve extra for garnish.
13. You need 1/4 cup of chopped parsley (for garnish).
14. You need of For the Grits.
15. Prepare 1 cup of geechie boy grits (or wtv brand).
16. It's 4 cups of water.
17. You need 2 tbsp of butter (unsalted).
18. It's 1/4 cup of cream cheese.
19. It's 1 tsp of salt.

It came with seeds (sunflower seed or something else). Creamy grits: Bring heavy cream and water to a boil in a large, heavy saucepan. Serving Suggestions: Serve pork belly portions over a small mound of grits and drizzle with honey. Season with salt and pepper and serve.

Shrimp + Grits w/ Pork Belly instructions

1. Prep all the vegetables like peppers, onions, garlic, scallions, parsley and pork belly (this is so necessary).
2. Add 4 cups of water to a stock pot and bring to a boil. Add in the grits and salt and stir. Once it’s at a boil reduce to medium low and keep stirring. Cook for 25 min..
3. In a large saucepan on medium heat add the pork belly and cook until crisp and fat is rendered.
4. Add the onions, garlic, jalapeños. Sauté for 2 min. Add shrimp (peeled and deveined) and season with salt and pepper). Cook for 4 minutes..
5. Mix water and cornstarch in a bowl and set aside. This will thicken the shrimp and grits..
6. Add the hot sauce, lemon juice, scallions to the pot and scrape the bacon bits on the bottom of the pan. Add cornstarch mixture and let come to a boil. Reduce heat to low and let simmer for 5 min while finishing up grits. Fold in butter and turn off the heat..
7. When grits have soaked up most of the liquid (add more water if needed) add in the cream cheese and butter and stir for 2-3 minutes until combined. Turn off the heat..
8. Plate grits and top with shrimp mixture. Garnish with scallions and parsley and enjoy! 🤤.
9. DID YOU MAKE THIS RECIPE? TAG @EATING_MYSELF_ALIVE_ATL ON INSTAGRAM AND HASHTAG IT #EATINGMYSELFALIVE.

Mix lemon juice, zest, oil and herbs in a small bowl. Add the tomatoes and let them marinate for an hour before use. Salt and pepper to taste before serving. Combine grits, shrimp, lemon and cheese together in a mixing bowl. Shrimp and Grits at Yellow Jacket Social Club "One of my favorite places in Austin!