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Butter + Brown Recipe - Garlic Pepper Shrimp with Crispy Pork Belly Over Three Cheese Carolina Grits

Pork Belly With Shrimp and Carolina Grits Recipe

Get in my (pork) belly.

Garlic Pepper Shrimp with Crispy Pork Belly, Three Cheese Carolina Grits and Green Onion Recipe

Garlic Pepper Shrimp Ingredients:

1 ½ pound medium shrimp (16-20 count), peeled and deveined

½ cup white wine

1 red bell pepper, thinly sliced (4 ounces)

1 yellow bell pepper, thinly sliced (5 ounces)

1 yellow onion, thinly sliced (5 ounces)

1 jalapeno pepper, seeds and ribs removed, thinly sliced

2 tbls unsalted butter

1 clove garlic, minced

1 tbls olive oil

1 tsp kosher salt

½ tsp G Garvin’s Garlic Salt

Three Cheese Carolina Grits Ingredients:

½ cup scallions, sliced

1 lb. cured pork belly (full cooked and deep fried)

2 cups grits

4 cups water

¼ cup mild cheddar cheese

¼ cup Parmesan cheese

¼ cup sharp cheddar cheese
Directions: Take two large saucepans, add 4 cups of water to one along with the grits, bring to a boil; in the other pan, turn to medium heat and add the pork belly and pan fry for five minutes, until crispy. Drain oil except for 1 tablespoon.

Once the grits are cooked and soft, without any grain, add the pork belly, the reserved oil and the cheese, mix well, add salt, butter and the scallion.

Place large pan over medium high heat. Add the onion and olive oil and cook until slightly golden brown, about 10 minutes. Add shrimp, bell peppers, garlic, kosher salt and garlic salt. Sauté one additional minute. Deglaze pan with white wine. Simmer until the shrimp are just cooked through, about 7 minutes. Stir in butter and serve over grits.

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