Old Charleston Style Shrimp and Grits(u.s)

Ingredients

Original recipe makes 8 servings

1. 1 cup coarsely ground grits
2. 3 cups water
3. 2 teaspoons salt
4. 2 cups half-and-half
5. 2 pounds uncooked shrimp, peeled and deveined
6. salt to taste
7. 1 pinch cayenne pepper, or to taste
8. 1 lemon, juiced
9. 1 pound andouille sausage, cut into 1/4-inch slices
10. 5 slices bacon
11. 1 green bell pepper, chopped
12. 1 red bell pepper, chopped
13. 1 yellow bell pepper, chopped
14. 1 cup chopped onion
15. 1 teaspoon minced garlic
16. 1/4 cup butter
17. 1/4 cup all-purpose flour
18. 1 cup chicken broth
19. 1 tablespoon Worcestershire sauce
20. 1 cup shredded sharp Cheddar cheese

                           

Directions

1. Bring water, grits, and sodium to a steam in a heavy soup pot with a lid. Mix in half-and-half and cook until grits are thickened and soft, 15 to 20 moments. Set aside and keep warm.

2. Sprinkle shrimp with sodium and cayenne spice up pepper; drop with freshly squeezed orange juice. Set aside in a dish.

3. Place andouille cash pieces in a huge container over method heat; fry cash until browned, 5 to 8 moments. Remove container from warm.

4. Cook bread in a huge container over medium-high warm, turning sometimes, until equally browned, about 10 moments. Maintain bread drippings in container. Transfer bread pieces to sponges, let cool, and fall apart.

5. Cook and stir green, red, and yellow-colored sweet peppers, red onion, and beans in the bread drippings until the red onion is transparent, about 8 moments.

6. Stir shrimp and prepared vegetables into the andouille cash and mix to merge.

7. Melt butter in a soup pot over method heat; stir in flour to make a sleek insert. Turn warm to low and prepare, mixing constantly, until the combination is method brown in color, 8 to 10 moments. Watch carefully, combination uses up easily.

8. Pour the butter-flour combination into the container with andouille cash, shrimp, and vegetables. Position the container over method warm and add in chicken soup, bread and Worcestershire marinade, cooking and mixing until the marinade thickens and the shrimp become solid and bright white, about 8 moments.

9. Just before providing, mix sharp Cheddar dairy products into grits until dissolved and grits are frothy and light yellow-colored. Serve shrimp combination over dairy products grits.