Why Southern Rock? Because what could be more appropriate with some good Southern food than some good Southern Rock music? Nothing I say. And shrimp and grits is about as southern as it gets. And……………..they rock (insert groan here). Besides, I was born a Ramblin Man and I’ve picked up a taste for recipes near and far. And there’s nothing like a little shrimp and grits when served with a side of Dixie Chicken.
First the grits.
I made the grits from a recipe I found online at Paleo Comfort Foods utilizing cauliflower as a substitute. It worked wonderfully, and the grits weren’t far removed from the grits I’ve eaten all my life. They’ll make you a Stone Cold Believer. Still this is a faithful version of the dish common to those Born On the Bayou
If it sounds complicated Use Somebody. And be careful with the grits or you’ll be Flirtin With Disaster. (Trust me, I haven’t done it myself, but common southern folk wisdom is that with burned cauliflower grits, nothing is more horrid than That Smell). If you do burn them though, you’ll still have enough from one head of cauliflower to get a Second Chance.
1 lb large raw shrimp, peeled and deveined
1 tablespoon Cajun seasoning.
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
Freshly ground black pepper to taste
1 strip of bacon per serving
First peel, clean and remove the tails from the shrimp. Then toss with the seasonings, coating well, in a covered container. Hold on but Hold On Loosely. Set to the side.
Fry the bacon and set it aside, retaining about 3 tablespoons of bacon grease in the pan. Drop in the shrimp and cook until pink and then remove. Not really that Hard To Handle is it?
1 tablespoon butter
1 clove garlic, finely minced
4 teaspoons almond flour
1/2 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce
1/2 cup of diced ham
Melt the butter in a medium sauce pan and then add the garlic, stirring for a couple of minutes. Add the drippings from the the shrimp and bacon then add the flour slowly until the sauce thickens a bit. The, using a whisk, slowly incorporate the chicken stock, then the cream. Once that is mixed, add in the Worcestershire sauce and the diced ham.
Place the grits on a plate, add a generous portion of the shrimp. Pour one sauce and then crumble the bacon over the dish. Sprinkle on fresh parsley.
Serve. You’ll be Addicted
(Note- If you believe that Saving Abel, Shinedown and Kings of Leon haven’t got their roots in Southern Rock music, then you’re deceiving yourself and should stick to your Backstreet Boys or Hillary Duff. Your kung fu is weak)