Recipe: Yummy Shrimp + Grits w/ Pork Belly

Recipe: Yummy Shrimp + Grits w/ Pork Belly Delicious, fresh and tasty.

Shrimp + Grits w/ Pork Belly. Ralph made us a great dish. Pork Belly with an asian twist. It really is a fantastic recipe.

Strain the liquid through a fine mesh sieve into a saucepan.

Skim all the fat from the surface, and Before serving, gently reheat the pork belly in the jus.

Serve over the grits and pour a little jus over.

You can have Shrimp + Grits w/ Pork Belly using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shrimp + Grits w/ Pork Belly

1. It’s 2 lbs of wild 60-70 shrimp (medium sized).

2. You need 4 of jalepenos, de-seeded and roughly chopped.

3. You need 4 oz of high quality bacon or pork belly, chopped.

4. Prepare 1/2 of Vidalia onion, chopped.

5. It’s 1 of lemon, juice.

6. It’s 1/4 cup of cornstarch.

7. It’s 2 cloves of garlic, minced.

8. Prepare 1/4 cup of Valentina hot sauce or to taste.

9. You need 4 tbsp of butter (unsalted).

10. It’s 1/4 cup of water.

11. It’s 1 tsp of salt and cracked pepper.

12. It’s 4 of scallions, sliced, reserve extra for garnish.

13. It’s 1/4 cup of chopped parsley (for garnish).

14. It’s of For the Grits.

15. It’s 1 cup of geechie boy grits (or wtv brand).

16. Prepare 4 cups of water.

17. You need 2 tbsp of butter (unsalted).

18. You need 1/4 cup of cream cheese.

19. You need 1 tsp of salt.

Toss the arugula with a little lemon juice and olive.

This recipe for shrimp and grits starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock.

In an ideal world, we'd all be getting fresh coastal shrimp for our shrimp and grits — but we'll settle for frozen shrimp with the shell on.

Appetizer / SideCrispy Pork Belly (gfycat.com).

Shrimp + Grits w/ Pork Belly instructions

1. Prep all the vegetables like peppers, onions, garlic, scallions, parsley and pork belly (this is so necessary).

2. Add 4 cups of water to a stock pot and bring to a boil. Add in the grits and salt and stir. Once it’s at a boil reduce to medium low and keep stirring. Cook for 25 min..

3. In a large saucepan on medium heat add the pork belly and cook until crisp and fat is rendered.

4. Add the onions, garlic, jalapeños. Sauté for 2 min. Add shrimp (peeled and deveined) and season with salt and pepper). Cook for 4 minutes..

5. Mix water and cornstarch in a bowl and set aside. This will thicken the shrimp and grits..

6. Add the hot sauce, lemon juice, scallions to the pot and scrape the bacon bits on the bottom of the pan. Add cornstarch mixture and let come to a boil. Reduce heat to low and let simmer for 5 min while finishing up grits. Fold in butter and turn off the heat..

7. When grits have soaked up most of the liquid (add more water if needed) add in the cream cheese and butter and stir for 2-3 minutes until combined. Turn off the heat..

8. Plate grits and top with shrimp mixture. Garnish with scallions and parsley and enjoy! 🤤.

9. DID YOU MAKE THIS RECIPE? TAG @EATING_MYSELF_ALIVE_ATL ON INSTAGRAM AND HASHTAG IT #EATINGMYSELFALIVE.

All these pork belly recipes lately are really making me wish I knew where to find pork belly around here.

They were so big and had shrimp, pork, cabbage and diced up veggies in them, you could eat them alone as a meal!

Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.

After I learn how to make crispy pork belly from a Cantonese friends at home several years ago.

I am always trying to find ways and information for a better result and trying to understand how every step works.