LuVici’s Shrimp and Grits
April 16, 2020
LuVici's Shrimp and Grits:
Prepare Gorgonzola Butter and Tomato Cheese Grits in advance.
Print Recipe Share on Facebook Share on TwitterIngredients
- 2½ pounds large 21 to 25 count shrimp, tail on, peeled and deveined
- Cajun seasoning for garnish
- Shredded Parmesan for garnish
- Chopped chives for garnish
Gorgonzola Butter:
- 2 pounds butter, softened
- 2 tbsp minced garlic
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese
- 2 cups Gorgonzola cheese
- tsp black pepper
Tomato Cheese Grits:
- 8 cups chicken broth
- 3 cups diced tomatoes in juice
- 1 tsp salt
- 2 tbsp bacon grease
- 6 cups grits
- 2 cups chopped bacon or bacon bits
- 12 slices pepper jack cheese
- 12 slices Cheddar cheese
Instructions
- Split each shrimp down the back.
- In large sauté pan, melt ½ cup Gorgonzola Butter per serving.
- Add 7 shrimp per serving, and sauté 1 to 2 minutes per side.
- Place 3⁄4 cup Tomato Cheese Grits per serving in a 6-inch cast iron skillet.
- Place in preheated 350° oven while cooking shrimp.
- Stand sautéed shrimp around skillet in the grits with 1 in center, reserve Gorgonzola Butter left in pan.
- Bake 3 to 4 minutes until shrimp are cooked through but not overcooked.
- Pour reserved Gorgonzola Butter over shrimp and grits.
- Sprinkle shrimp with Cajun seasoning, garnish with shredded Parmesan cheese and chopped chives.
- Serve with a hot baguette.
Gorgonzola Butter:
- Combine with electric mixer.
- Place in container and refrigerate.
Tomato Cheese Grits:
- Bring broth, tomatoes, salt and bacon grease to boil.
- Add grits and reduce heat; cook until thickened.
- Stir in bacon and cheeses until cheese is melted.
- May be made ahead and refrigerated until use.
Notes
This great recipe and others like it can be found in our Alabama Back Road Restaurant Recipes Cookbook! 
Uncle Booger's Pecan Pie Shrimp & Grits with Gravy Shrimp & Grits Poppers Garlic-Cheese Grits
Uncle Booger's Pecan Pie Shrimp & Grits with Gravy Shrimp & Grits Poppers Garlic-Cheese Grits