Michelle's Lowcountry Shrimp and Grits

By msanders93

Michelle Weaver, Charleston Grill, Charleston, South Carolina, Southern Living

JANUARY 2012

Local ingredients make Michelle's Lowcountry Shrimp and Grits--from freshly-caught shrimp to stone-ground grits with herbs, butter, and "a little love" stirred in. Chef Weaver suggests using Anson Mills grits.

Outstanding

Yield: Makes 6 servings
Total: 1 Hour, 35 Minutes

Ingredients

• 2 cups uncooked white coarse-ground grits
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup unsalted butter
• 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
• 4 thick hickory-smoked bacon slices, diced
• 6 tablespoons unsalted butter
• 1 medium-size Vidalia onion, diced
• 1/2 poblano pepper, diced
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground red pepper
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup Madeira
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 green onion, chopped

Details

Servings 6
Cooking time 95mins
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.

2. Prepare Shrimp Sauce: Peel shrimp; devein, if desired.

3. Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

4. Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.

5. Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.