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 |