Southern goodness. Classic for brunch with a glass of California chardonnay. Great for dinner with a light Pinot Noir. Comforting any time of day, and dead easy to make.
Serves 4, Takes 60 minutes from start to plate
| Mise en Place |
| STAPLES |
PRODUCE |
| 1 cup |
stone ground white grits |
4 |
scallions, sliced thin |
| 4 cups |
water |
2 tbs |
lemon juice |
| 1 1/2 tsp |
kosher salt |
DAIRY |
| |
canola oil |
3 tbs |
butter |
| PROTEIN |
1 cups |
shredded cheddar cheese |
| 1 lb |
jumbo shrimp, shelled and deveined |
|
|
| 8 strips |
thick bacon, in lardons |
|
|
| Equipment |
| 2 |
bowls |
| 1 |
strainer |
| 1 |
sauce pan |
| 1 |
skillet |
| 1 |
plate, covered with paper towel |
| 1 |
small bowl |
| Directions |
| Step |
Action |
| 1 |
pop grits into bowl and cover with water |
| 2 |
chaff will rise to the top, skim it off, give grits a stir, and skim again |
| 3 |
strain grits and place into sauce pan |
| 4 |
add water, bring to a boil |
| 5 |
once you achieve boil, reduce heat to simmer, stir in salt, and cook 30 minutes |
| 6 |
meanwhile, season shrimp and set aside |
| 7 |
bring skillet to medium high and cook bacon |
| 8 |
once crisp, evac bacon to paper towl lined plate and set aside |
| 9 |
reserve 2 tbs bacon fat and wipe out skill |
| 10 |
return skillet to heat |
| 11 |
add bacon fat, and canola oil if needed |
| 12 |
cook shrimp, 1 minute per side, in batches if you need to |
| 13 |
evac shrimp to bowl and toss with lemon juice |
| 14 |
when grits are done, stir in butter and cheese |
| 15 |
place grits into bowls, top with shrimp, then sprinkle on bacon and scallions |
| 16 |
serve and eat |
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