Bone Suckin' Shrimp and Grits
Bone Suckin' Thick Hot, 1 1/2 cups
Bone Suckin' Seasoning & Rub, 1 Tbsp.
Frozen Shrimp, med size, peeled, thawed & drained, 2 lbs.
Vegetable Stock or Fish Stock, 2-3 cups
Vegetable Oil, 1/4 cup
Onion, med size & chopped, 1
Celery Ribs, chopped, 2
Green Pepper, med size, chopped, 1
Garlic Cloves, chopped, 2
Lemon Juice, 1 tsp.
Worchestershire Sauce, 1/2 tsp.
Fresh Lemon Juice, 6 Tbsp.
Milk, 2 1/2 cups
Water, 2 1/2 cups
Uncooked, quick-cooking Grits,1 1/2 cups
Heat oil in a Dutch Oven or large pan over medium heat. Stir in flour and cook, stirring constantly, until flour is caramel colored (about 8-10 minutes). Add onion, celery, pepper, Bone Suckin' Seasoning, and garlic. Cook, stirring often (about every 5-7 minutes), until tender. Stir in 2 cups of stock, Bone Suckin' Sauce, lemon juice, and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally, for 20-30 minutes. Add Shrimp and cook 10 minutes, stirring in 1/2 to 1 cup of remaining stock, to desired consistency.
Meanwhile, bring milk and 2 1/2 cups water to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve shrimp over grits.
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