Shrimp and Grits with Mushroom and Bacon Recipe | Southern Style Recipe

Be sure to cook. Today we're going to be doing Meatball Thugs. We're going to do everything homemade. And I'm going to add a little Creole seasoning inside there. I'm going to give this a great stir. That does not include too much salt. I hear you. Yes. Oh, that is wonderful. So, that was about 45 minutes. Welcome back to another episode of Be Sure to Cook. Today we're going to be fixing Shrimp and Grits Be Sure's Way. So stay tuned and let's do this. Okay, I have in a small or large bowl I have a pound of shrimp. You can use any type of shrimp. Tiger shrimp, any type of shrimp you want. But I'm using a large shrimp. You can use jumbo shrimp or extra jumbo. It's up to you. But I'm using a large shrimp with the tails on. There's no tail on here. The tail is still on. I just took off the tail part. So this is about a large large shrimp. And I'm going to put these and I'm going to rinse these off in very cold water. You do not want to rinse shrimp. And these are raw by the way. They're not cooked. They're raw. You make sure they're raw. You don't want to have cooked shrimp and then cooked shrimp again. They'll be tough and overdone. So these are a large raw peeled and deveined shrimp. And we're going to wash these in cold water. We're just going to rinse these off. And you make sure the water is cold. If you do it in a warm water you could actually cook the shrimp. So let's go over and wash the shrimp. Okay, I'm like shaking off the water off my shrimp because I don't want all that excess water. So in the meantime this is going to be in a bowl marinating. I don't want all that water. So what I'm going to do is I'm going to use a couple of paper towels and I'm just going to toss the shrimp with a couple of dry paper towels that I have. And get all that excess water off. I've got a whole garlic clove. I know you all probably said God lady that's a lot of garlic. I know I use garlic almost about half of my dishes. Or maybe all of my dishes I don't know. Who's watching and what they see. I don't remember. I mean garlic is really good for you because I mean it helps with high blood pressure. It helps with so much stuff. But if you do not like garlic once again you can discard garlic all together. It's better to do fresh. When I see little marks off the garlic there I just go ahead and cut that on off. I get that baby on out of there. We discard this. I'm going to rinse this garlic off and I'm going to chop it up. I'm just going to wipe off that knife. And the garlic is still a little wet. You can tell. I'm going to slice this baby very thin. You don't have to do any of this guys. All you have to do is just get you a chopper and you can chop this up and save yourself plenty of time. But guess what? Me hand doing stuff I always said on this show this is so relaxing. I love cooking and I don't mind taking that extra step for me and chopping this up really really thin. These are real thin slices and I'm just going to run my knife over them. Diagonal, straight, however you want it. Just run your knife over them. It's going to dissolve. There you go. Here is my garlic in my little bowl. Nice diced, chopped and very thin. I mean paper thin. Alright, I've got my spatula here and these are my raw shrimp. Remember that? Let's go start seasoning these shrimp up. We're going to start off with 1 4th 1 4th teaspoon. See that's 1 4th teaspoon. It's kind of getting worn out. We're going to be using some Obey here. 1 4th teaspoon of Obey. 1 4th teaspoon. Everything is going to be 1 4th teaspoon. That's the smallest teaspoon I can get. Or you can get a pinch of paprika. There's your paprika. And then we've got the 1 4th teaspoon. Okay, I know, I know. Good old garlic powder. I think garlic powder and fresh garlic gives two different things. I mean it's still garlic. I know it sounds stupid, but to me it just tastes a little bit different. You've got that fresh and you've got that. So you might want to do a pinch of that. And then, you know my Mrs. Dash blend. And then just because I use so much of that, I'm just going to use 1 4th teaspoon of whole garlic. Chopped whole garlic. And I'm measuring that out. Because these are kind of like big chunks. And I'm going to marinate the shrimp. Because this is going to be a not a sweet thing, this is going to be a savory dish that I'm making. And guess what? I'm taking this, and it's just one pound of shrimp. You know. It's going to color. Look at all that seasoning. Plain nothing. And I'm just going to keep tossing all this, even the garlic in here. I'm just going to keep tossing all this until I get every piece coated. That's not really, really coated all the way. But when I finish, it's going to be nice and coated. Okay. We're going to start making our grits. But before that, we're going to be using some baby bella mushrooms. And we're going to start cutting up some of these for our vegetables. So let's cut these up. First, we're going to have to rinse these off. A lot of people say just take a wet piece of towel paper or towel and just wipe them down. Okay, you can do that. That's fine. Go ahead and do that if you want to do that. I am going to run a little water over them. And they don't turn the way I do them. They still stay fresh and good. So, but you do them the way you want to do them. And if you like to do them my way, just follow my instructions. So, ooh! Why? Did you see that? Look at this. That's dirt. So we're going to have to wash the board again. And I'm going to get a couple of these. And make sure they're firm and they look great when you get them out. So I'm not going to use that many. A couple of those. So I've got two, four, five. Let me see. Five. I've got six mushrooms. So let's take these six mushrooms and carefully run water over there and let's clean up our mess. Okay, so what I did is I lightly ran water over them lightly, taking my hand gently and just rubbing around it. Not hard, not firm, real soft. And I'm just going to turn around and I'm just going to pat these dry. Okay, and here they are. Nice. And what I'm going to do is I'm going to turn around and I'm just going to slice these. Okay, and I put my mushrooms in a bowl and I'm going to set these to the side after I measure them. And I'm going to be doing some bacon, guys. I'm going to need two strips of bacon. The bacon that I'm looking for. It gives that better flavor. Please look for the bacon that has real hickory smoke. A lot of these companies are doing just hardwood smoke. But the hardwood smoke is not really giving me that bacon flavor that I'm looking for. So look for the hickory smoke. And I've got two strips of bacon here. All I need is like two. And I'm going to cut these in small pieces. Okay, so I've cut two strips of bacon and I'm just going to cut it again. And it's good to do it when it's frozen because it's very hard to cut how you want the bacon. See how I'm having a hard time? But if you can kind of like semi freeze this. So what I do with this, I get out my kitchen shears. These are really good. That's why they call them kitchen shears. I want to cut these in small little pieces. I love this. All you have to do is get out your kitchen shears. It's really hard to cut it with a knife because it's going to be soft. So if you don't have it semi frozen, it's really hard to cut bacon the way you want. But with kitchen shears, you don't have to worry about it. Because you can use these for all types of meat and everything. So what I'm doing is I'm going to cut this in half. Like so. Oh, I love this. See, this helps me out so much. And we're just going to cut that. Okay, so this is the two strips of bacon that I cut up. And like I said, if it's not semi frozen, if you have some kitchen shears, you know, just make sure they're clean. Cut those up and make sure you clean those very well. And then these are my shiitake mushrooms. I mean, not shiitake. I'm sorry. Getting the mushrooms mixed up. Baby Bella mushrooms. But right now, we're going to be fixing our grits. So let's get our grits together. So right now, what we're going to need in these grits here, we're going to need a cup of milk. And I'm just using, you can use whole milk. That's a whole cup. And I'm going to need a cup of chicken broth. And a cup of chicken broth. I know that sounds like oh, what is she doing? But I want that saved because I'm going to go all the way up to two cups. That is exactly two cups. A cup of milk, a cup of chicken broth, and I'm going to put this in a pan and let's get this simmering. Okay. We must have had a shortage in our camera. So, we put a cup of milk, a cup of chicken broth, and another cup of milk. My cups only two cups. So you need two cups of milk, one cup of chicken broth. I want that savory flavor. So I'm just going to get that done. And I'm going to add a pinch of sea salt. And I'm taking a pinch of sea salt. Okay, then I'm doing a whole cup of grits. It has to be one cup. Alright. So this is going to start coming to a boil. I'm going to go ahead and start adding my grits in. And as I'm adding half, I'm just going to stir until I add all the grits in. I'm going to let these grits just simmer. Okay, we got a hot, I like my nonstick pan. I don't have to do a lot of cleaning because it just wipes straight out and I clean very easily. I've got that two strips of that bacon. You hear that sizzle that I put in there? And I'm going to render this bacon. And I need all this bacon to render. I'm going to go ahead and wash this up. Okay. This is two strips of bacon. And what I did, I added a tablespoon of oil in there. Some more oil. And it's olive oil that I added in there with that bacon. It wouldn't surrender because I'm going to need some of this oil to fry my shrimp up. So I just want to crisp these up a little bit. I don't want to burn these. I just want to crisp them up. This is what I need. I'm about to take these out. Sorry guys. And I'm about to use these. Okay, you might see a little piece of bacon bits in there. I'm going to take this oil. I drained it. And I'm going to take this oil and put some back into the pan while it's still hot. I'm going to move my bacon bits and my oil over to the side. And I have a seasoned flour. You can make your own seasoned flour if you got it. I'm just going to take the seasoned flour and I'm going to start throwing these in my shrimp. Ooh, my pan wasn't really hot enough. I guess I took it out. I'm just going to like take these and I'm going to flour these, each one. Alrighty, I'm flipping these shrimp. Look at those. Those are nice and pretty. And I'm flipping these one at a time. I got the garlic on here. Oh my God, look at those. Those are what I'm looking for, guys. These are going to be great. I didn't drench them. I just seasoned flour on the side of each shrimp. I just kind of like drag them through a little bit. I'm flipping each one of these. It takes a while but you don't want to burn them. You want to get that nice crust. See? You want to get that beautiful crust on those. That's what we're doing. It takes the time. I mean, if you don't want to, you can probably like... I would pan-fry them because you pan-fry them and all this great stuff. And this is olive oil I got in here still. And if you run out of olive oil because it does take a long time, all you have to do is just add a little bit more olive oil. Okay, and we're still working on our grits here. Look at that. Okay, let's add some stuff to our grits. Okay, I got one-fourth cup of Monterey Jack shredded. Then I also have white cheddar. I have sharp cheddar and mild cheddar. And I'm going to go ahead and mix all this up and I'm going to put this in my grits and let's melt this away. Alright, so I'm going to add a little at a time. And I'm just going to let it melt. Mix all this into my grits and let it melt all in here. Stirring it up. Great. And I'm going to add the rest. Then I'm going to be adding some Parmesan cheese to this. But first I got to get these grits... I got to get all this nice in here. Okay, and I'm going to add about one-fourth cup of Parmesan cheese. And I'm going to mix this up. And... Hey, guys. Now that olive oil mixture that I had with the... I'm going to add about a tablespoon of that. I know this is very... It's nothing to be like, oh, well, this is going to be a very light dish. It's not light. That's what I'm going to add to that. Mixing that up. And then I'm going to add some heavy half-and-half cream just to thin it out. And I'm just going to pour just a little bit. Maybe two or three tablespoons of half-and-half cream. And then I'm going to lightly just going to make it loosen up just a little while it still is on a low cooking process. Okay. And those mushrooms, we're going to add these in. And we did add the rest of the oil that I had from the bacon back in there because we need these to get a flavor. And it's got garlic and flavor and everything. That's what we're looking for. We need to cook these up. Alright. I'm putting the flour mix, seasoned flour, two spoons, two tablespoons of seasoned flour mix into the skillet. And I am going to make a roux. What I had still got garlic pieces in here. And I'm just going to brown this up and make a real nice roux for my grits and everything. So this is real good seasoned flour. So let's turn that up and let's roux this up. So what I'm doing is I'm cooking this roux. I'm trying to cook, I'll call this roux, but I'm cooking this like a dark, darker color. Then I'm going to add one cup of chicken broth. That's one whole cup. And then I'm going to get all this out. And I'm going to let this cook. It's a nice little dark roux. Alright. It's going to come out really great. Oh I love it. Okay, and you have to take it off and you have to stir it because you don't want to get thick. Now if it gets too thick, all you do is add a couple of drops, maybe a teaspoon or so more chicken broth. It's thinning that out. Now, you have to season your seasoned flour or flour or whatever, you have to season that up. And this here is our gravy mix. Okay, then I got half and half milk. I'm going to put like a cap full of a half and half milk into this gravy mixture. And I am going to lighten that up. Make that thin. Put the garlics in there. Okay, we're going to put our grits in our bowl. And they're still nice and creamy grits. Alright, then we're going to go ahead and get our gravy that we made. We made a little gravy. Now, the gravy will get really thick on you. So what you do is you just add more milk or you can use, you know, half and half cream, which I did. And we're going to just take some of this and we're just going to spread it on top. Mmm, mmm, mmm. Don't that look delicious? Yeah, looks good. Alright, then we're going to add some mushrooms. Okay, remember those mushrooms that I made? Mmm, I like those mushrooms. We're just going to add a little mushrooms on here. We want these to be nice and fancy and delicious. This is a really good dish, guys. It's a really classy dish. Then you remember that little bacon bits we put on there? We're just going to add a little bit on there. Like so. We're going to clean up our mess here. Then we're going to get our delicious, beautiful shrimp and we're going to add a couple of pieces of shrimp that we fried up really nice and delicious. Mmm, mmm, mmm. Going to add a couple of those on there. Okay. Alrighty. Okay, so we chopped up some real fine diced tomatoes, which I like, and we're just going to sprinkle those over there to make a little classy little dish. And there you go. There's my shrimp and grits. Mmm, it's delicious. Okay, so here is my shrimp and grits be sure style. I hope you enjoyed this delicious meal that we prepared. You know what? Because we didn't do this separately. We did this together. You and me. We made this together. So I tell you what, come back next time when we make great more dishes. Come see us soon. Tell you all, see you next time. Bye.