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Pat and Gina make a classic Southern favorite, shrimp and grits.
Tags:down home with the neelys,food network,Gina Neely,Pat Neely,seafood,shellfish,Shrimp,shrimp and grits,southern food
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Shrimp and Grits
Gina: You know in the South, there are always Grits so we’re going to start with some shrimp and grits. We’re going to go ahead and get our stove on. I’m adding four cups of chicken broth. That’s one 32 ounce box this will give our grits a nice rich flavor and we’re going to add a half of cup of whipping cream just to make them creamier and then we also add our rich flavor. We’re going to add eight ounce of kielbasa sausage. We’re just going to cut into little round about a half inch not to big, just a little big.
Patrick: So now I got my butter going. How do we get up? We got our veggies going. I got one green bell pepper. I’ve all ready chopped, my two cloves of garlic ad I use the half of a yellow onion. So you’re just going to chop this up real quick.
Gina: And I’m going to go ahead and get the shrimp out. We have everything up that we need. So we’re going to add in a quarter cup of parmesan cheese into this just too kind of give a little garnish of all some more flavor.
Patrick: All right sweetie, we move along fabulously.
Gina: Good. It’s about a quarter of the cup. We’ll have that ready. Let me go see it my chicken broth and cream as come to a boil again. Have a little bit but not much.
Patrick: All right, I got my butter in here. It’s good and hot. I’m just going to go ahead these vegetables. We got a vegetables and it won’t take long. We’re just going to let this vegetable soft in just a bit and then we’re going to add the fabulous sausage.
Gina: So, I’m going to add a one cup of quick cooking grits. Quick cooking grits are great time saver because they only take about five minutes to cook. Any this one to even kind of whisk get the same time gets it going. Look so much creamier, okay. I’m going whip that a little more and adding a little salt. Okay, so were going to turn this down and simmer and as it cook its going to thickness. We want to kind of keep up an eye on that.
Patrick: And my vegetables are looking perfect. The onions are just starting to turn translucent. Can you get that sausage form?
Gina: I’m sure can.
Patrick: Thank you.
Gina: Just got from right in.
Patrick: Oh this is right here. I just got from right in. The juices from the sausage were actually gives us a little bit more liquid for this shrimp and grits.
Gina: I love the aroma of it all. It looks good.
Patrick: All right, I get the sausages going on beautifully. So on this will grab the shrimp.
Gina: Okay, I’m going to get you a dice tomato shredded for you too because this is moving along in a nice be.
Patrick: All right we just going to drop two pounds of large peeled and drained shrimp than like get all fresh shrimp. Gina and I like to live the tales on the shrimp because this just likes our mama juice to make it.
Gina: So I’m going to go ahead and parmesan cheese because my grits are ready. Just to give a little more flavor and a little pepper to that.
Patrick: Smells great.
Gina: Yap and these are ready that’s why they come quick cooing grits.
Patrick: All right so I got this and as you could see look at the shrimp. They turn it beautiful pink that look just like I see. I wish you guys could be smell. Unbelievable so we got a quarter cup of white wine. I'm going to pour low down in the pot got to this going.
Gina: Roll it down around. That’s look good.
Patrick: Going to have tomatoes.
Gina: Yap you put a half ounce of dice tomatoes.
Patrick: So I have this dice tomatoes right in here.
Gina: That just looks so good.
Patrick: Down there.
Gina: It looks beautiful.
Patrick: We’re just going to let this simmer for five minutes. Come back and we’re almost there.
Gina: So traditional shrimp and grits that our friends are going to love.