Best Of

Shrimp and Grits

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
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

2 bowls
1 strainer
1 sauce pan
1 skillet
1 plate, covered with paper towel
1 small bowl

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

Categories: Best Of, Mains

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