Creamy Grits with Shrimp
Yields: 4 servings
Prep time: 15 min
Cook time: 20 min
1 pound large raw
shrimp, peeled and deveined*
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh-squeezed
6 bacon slices
2 tablespoons finely-chopped
2 tablespoons finely-chopped green or red bell pepper
* To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and
strain the broth, discarding shells. Add shrimp broth to hot stock.
** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup.
In a large saucepan over
medium-high heat, combine cream,
water, and hot stock; bring to a
gentle boil. Add butter, salt, and
pepper. Slowly add grits, stirring
constantly (so that the grits do not
settle to the bottom and scorch),
until all are added reduce heat to
medium-low. Cook for 20 minutes,
stirring occasionally (be carefully
not to scorch mixture), or until the
grits are tender.
Grits should have
absorbed all of the liquid and
become soft and should have the same
consistency as oatmeal (moist, not
dry). If the grits become too thick,
add warm stock or water to thin. Remove from heat.
Sprinkle shrimp with lemon juice, and additional salt and pepper
to taste; set aside.
In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside until
cool. Coarsely chop bacon when cool.
Reserve 4 tablespoons bacon great in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is
transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.
To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.