A classic at any time, but most perfect before football sunday.
Ingredients
- 1 cup anson mills coarse grits
- 1 lb shrimp
- 6 strips thick bacon cut into lardons
- 3/4 cup nice cheddar grated
- 1/4 cup parm, snowed
- 2tbs of butter
- 2 scallions sliced thin
- 2 tbs chopped parsley
- juice of 1/2 lemon
- 1/4 tsp white pepper
Directions
- Soak grits in 2 1/2 cups water overnight. Skimming off chaff before letting sit
- Put grits with soaking liquid in a saucepan and bring to a simmer, stirring constantly about 5-8 minutes (NEVER TO A BOIL)
- Reduce to lowest heat and cover
- On the side, heat 2 cups water and keep hot.
- Every 10 minutes, stir grits. If they are thick enough to hold spoon upright, stir in some water (you will add about 1 1/2 cups)
- After time #2 add 1tsp of 1 1/4 tsp of kosher salt
- Do this 4-5 times until grits are creamy and tender, but not mushy (about 50 minutes)
- When grits are almost done, heat up skillet and cook lardons
- When grits are done, evac to bowl and mix in butter. Then mix in cheese, pepper, adjust salt
- When bacon is done, evac and cook shrimp in grease
- When shrimp are done, evac and toss with bacon, scallions, lemon juice, and parsley
- Plate grits and top with shrimp stuff
Props
Anson Mills for making the best grits on earth. The full recipe for their grits can be found here