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Shrimp + Grits w/ Pork Belly
Shrimp + Grits w/ Pork Belly

Before you jump to Shrimp + Grits w/ Pork Belly recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

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We hope you got insight from reading it, now let’s go back to shrimp + grits w/ pork belly recipe. To make shrimp + grits w/ pork belly you need 19 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Shrimp + Grits w/ Pork Belly:
  1. Provide 2 lbs wild 60-70 shrimp (medium sized)
  2. You need 4 jalepenos, de-seeded and roughly chopped
  3. Prepare 4 oz high quality bacon or pork belly, chopped
  4. Get 1/2 Vidalia onion, chopped
  5. Prepare 1 lemon, juice
  6. Take 1/4 cup cornstarch
  7. You need 2 cloves garlic, minced
  8. Provide 1/4 cup Valentina hot sauce or to taste
  9. Take 4 tbsp butter (unsalted)
  10. Provide 1/4 cup water
  11. Use 1 tsp salt and cracked pepper
  12. Take 4 scallions, sliced, reserve extra for garnish
  13. Get 1/4 cup chopped parsley (for garnish)
  14. Prepare For the Grits
  15. Get 1 cup geechie boy grits (or wtv brand)
  16. Prepare 4 cups water
  17. Prepare 2 tbsp butter (unsalted)
  18. Prepare 1/4 cup cream cheese
  19. Use 1 tsp salt
Steps to make Shrimp + Grits w/ Pork Belly:
  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! 🤤
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