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Shrimp-n-Grits Panty Dropper Texas Butter Recipe
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4 from 1 vote

Shrimp-n-Grits Nicker Dropper

Another way to make some shrimp and grits different from the other one I did. Don’t remember how I did them but they were awesome. Well, these may be even more awesome. They are a lot easier in prep work that’s for sure. If I remember right the other recipe, I cooked the grits by themselves. This recipe was almost all prepared at once except for pre-frying the sliced garlic and baking the bacon.
Course Appetizer, Main Course
Style American, Cajun, Southern
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 878kcal
Author Shawn

Ingredients

Shrimp n Grits Contents

  • 2 pounds shrimp ( peeled deveined cleaned)
  • 6 slices bacon (cheap or thin )
  • 5 tsp garlic (='s 5 fresh sliced cloves)
  • 1 cup grits
  • 2 cups chicken broth
  • 2 tbsp butter
  • 2 cups cheddar
  • 2 tbsp Cottonmouth
  • 1/4 tsp salt (to taste)
  • 1/2 tbs green onions (Garnish optional)
  • 1/2 tbs parsley (Garnish chopped optional)

Other Options (parts)

  • 6 oz shrimp (large jumbo, per person)
  • 1 cup corn (fresh ear, per person)

Instructions

Shrimp-n-Grits Build

  • Get your oven to 350 degrees.
  • On an tin foil covered cookie sheet lay out 6 slices of bacon. If I had to buy a whole pack I will cook all of it. It keeps well in fridge.
  • Put bacon on oven for 30 minutes or until crispy.
  • Keep oven at 350.
  • Dump Cottonmouth on drained shrimp and mix until even coverage. Cottonmouth isn’t salty so you may want some. I didn’t feel the dish needed more salt at all.
  • In a small medium heated pan drop in butter swirl around until melted.
  • Drop garlic and dash of salt in butter.
  • Push garlic around until browned. Take off heat. A chef once told me this is known as brown butter garlic. I call it Lays is missing out.
  • K your Pyrex and sizing. I used my 7x11 and the guts filled to the brim. I highly recommend using the bigger pyrex to avoid spills when inserting in oven. I got lucky this time and not chancing it next time.
  • Butter bottom of Pyrex and evenly dump shrimp.
  • Sprinkle cheese over the shrimp. Highly recommend Tillamook cheese if possible.
  • Crumble or chop up bacon and sprinkle over cheese.
  • Sprinkle the grits even as possible over the the current stack.
  • If you can find a 16 ounce can of chicken broth you're good to go. Pour the 1 cans over the goods. If your chicken broth is 15.5 ounce pour 1 can in a 2 cup measuring cup and fill to 2 cup with water…. You need 2 x liquid to 1 dry.
  • Pour the fried garlic and butter over as the last layer.
  • Carefully place in oven and bake for 1 hour and check at 45 minutes.
  • Pull from oven and let cool a little before serving.
  • Sprinkle with parsley and green onions and drop’em!

Other Options Build

  • Get your grill (hibachi used) started when you insert above on oven.
  • Clean shrimp armor leaving head and tail on.
  • Carefully cut line long ways on back of shrimp to expose poo vein.
  • Wash it out trying to keep head and tail on.
  • Cover ear of corn with olive oil.
  • Sprinkle shrimp and corn with Cottonmouth.
  • Place corn on grill and move around until almost done with nice char marks.
  • At end of corn cook go ahead and place shrimp on grill for about 1 minute per side.
  • Heat times will vary. You know your grill better.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Shrimp-n-Grits Nicker Dropper
Amount Per Serving (355 g)
Calories 878 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 20g125%
Cholesterol 775mg258%
Sodium 3289mg143%
Potassium 581mg17%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 2g2%
Protein 78g156%
Vitamin A 970IU19%
Vitamin C 23.1mg28%
Calcium 811mg81%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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A Cajun seasoning, Texan tinkered, low salt multi-spice packed flawlessly
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