Grits and Shrimp
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INGREDIENTS 1 pound large shrimp, peeled and deveined
1 cup heavy cream
2 cups water
1-1/2 cups hot stock (shrimp*, chicken, or vegetable)
1/4 cup butter
Salt and freshly ground black pepper, to taste
1 cup stone-ground grits*
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
6 slices bacon
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons finely chopped green or red bell pepper
1 tablespoon finely chopped parsley, for garnishIn a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that grits don't scorch and settle to the bottom), until all are added; reduce heat to medium-low. Cook for 20 minutes, stirring occasionally, being careful not to scorch, or until the grits are tender. (*If using quick-cooking grits, not instant, reduce cream to 1/2 cup and reduce stock to 1 cup). (See notes)
Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Reserve 4 tablespoons bacon grease in the frying pan. Coarsely chop bacon when cool.
In the reserved bacon drippings add onion, garlic, and green or red bell pepper; sauté for about 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.
To serve, spoon hot grits onto individual serving plates or bowls and top with shrimp mixture. Garnish with chopped parsley.
Makes 4 servings
NOTES - *For extra flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat about 7 to 10 minutes. Remove from heat and strain the broth, discarding the shells. Add shrimp broth to hot stock.
Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin; remove from heat.