Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.
Ritchie’s Shrimp and Grits
- 1 c. Stone ground grits
- 2c. Water
- 2 tsp salt
- 2 c cream
- 1 c shredded parmigiana cheese
Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.
- 2 Tbsp butter
- 1/2 green pepper cut in slices
- 1/4 red onion cut in slices
- 1/4 c white wine
- 4 ounces smoked sausage cut into half rounds
- 4 ounces cut white corn
- 1 tsp thyme
- 1 tsp basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 24 each 24-32 shrimp
Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.
For plating put a bed of grits on the plate and top with shrimp mixture and serve hot