Southern Shrimp and Cheesy Grits

Southern Shrimp and Cheesy Grits

from howtofeedaloon.com
30 min
4 servings

Ingredients

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits (quick or regular...not instant)
  • 3 tbsp heavy cream
  • 3 tbsp unsalted butter
  • 2 cups sharp cheddar cheese (shredded)
  • 8 slices slab bacon (cut into 1 to 2-inch pieces)
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves (minced (should be a heaping teaspoon))
  • 3 tbsp flat-leaf parsley (chopped)
  • 4 scallions (white and green parts, chopped (3 for cooking, 1 for garnish))
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 2 or 3 good shakes of hot sauce (ie, Tabasco)
  • 4 tsp fresh lemon juice (usually the juice of 1 whole lemon)

Directions

  1. 1

    In a medium saucepan, bring the stock to a boil.

  2. 2

    Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)

  3. 3

    Add the cream, butter and cheese and gently stir. Cover and remove from heat.

  4. 4

    Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.

  5. 5

    Transfer cooked bacon to paper towel-lined plate.

  6. 6

    Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.

  7. 7

    Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.

  8. 8

    Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.

  9. 9

    Meanwhile, crumble the bacon into slightly smaller pieces, set aside.

  10. 10

    Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.

  11. 11

    Garnish with bacon and reserved scallions.  Serve at once!