SHRIMP****Shrimp and Cheese Grits with Gravy

By Unblond1

Super for both!
28/11/14 - Update. Next time try instant polenta (white would be nice) as the hominy grits tend to overpower the dish.

Ingredients

• GRITS:
• 2 servings
• 1 cup chicken broth
• 1 tablespoon unsalted butter
• pinch of salt
• 1/3 cup stone-ground grits (I used the big white hominy grits)
• ground white pepper
• 1 ounce extra-sharp grated Cheddar or PC Southwest Blend
• SHRIMP:
• 6 oz. fresh or thawed, raw frozen shrimp
• 1 - 2 teaspoons Emeril's Essence
• SAUCE:
• 2 - 3 slices bacon or garlic-pepper bacon (or minced ham)
• 2 minced green onions
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/3 cup chicken stock
• 2 1/2 tbsp. heavy whipping cream
• 1/4 teaspoon Worcestershire sauce
• few dashes Emeril's hot sauce, to taste

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

* GRITS:

* Combine the grits with some cold water in a bowl and skim off the husks that rise to the top.

* Place the grits, broth and salt in the rice cooker bowl and stir for 15 seconds. Add the butter, close the cover and set for the porridge cycle. Re-set for two more porridge cycles, 3 in all - approximately 3 hours in total, stirring every 15 to 20 minutes. START the grits 3 1/2 hours before you want to eat.

* When the last cycle finishes, stir in the cheese, white pepper and salt to taste. Cover and set for Keep Warm until ready to serve.

* SHRIMP:

* Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

* Saute the bacon in a non-stick frying pan until crispy and set aside to drain on paper towels, leaving the bacon fat in the frying pan.

* Re-heat the bacon drippings until hot and saute the spice-coated shrimp, cooking only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl and keep warm.

GRAVY:

* Add the green onions and garlic to the pan and saute a minute or two. Add the flour and stir to make a roux. Cook for a minute or two until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in the crumbled bacon, Worcestershire sauce and hot sauce.

TO SERVE:

* Plate the grits, top with the shrimp and drizzle all with the pan gravy. Serve hot.

*NUTRITION:*

* Calories - 380
* Fat - 16.3
* Sat Fat - 8
* Carbs - 28
* Fibre - 2
* Protein -30.4