Shrimp & Grits

By á-4202

Ingredients

• Grits:
• 1 cup white grits
• 4 1/2 cups water, plus more as needed
• 1 1/4 tsp kosher salt
• 4 TBS (1/2 stick) unsalted butter, at room temperature
• 2/3 cup shredded medium-sharp cheddar cheese
• 1/3 cup grated Parmigiano-Reggiano cheese
• Freshly ground pepper, to taste
• 1 tsp Tabasco (optional)
• Shrimp:
• 1 1/2 lbs lrg shrimp, peeled and deveined
• Salt and freshly ground pepper, to taste
• 2 TBS all-purpose flour
• 6 bacon slices, cut into 1/2 inch dice, fried until crispy and fat reserved
• 1/3 lb white button mushrooms, sliced
• 1/3 cup diced red bell pepper
• 2 garlic cloves, minced
• 1/3 cup sliced green onions, white and light green portions
• 2 plum tomatoes, diced
• 1/3 cup chicken stock
• 4 tsp fresh lemon juice
• 1 1/2 tsp Tabasco sauce

Details

Servings 6

Preparation

Step 1

1) To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, 4½ cups water, salt, and 2 tablespoons of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 - 60 mins. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 TBS butter, the cheddar and Parmigiano-Reggiano cheeses, pepper, and Tabasco.

2) Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper, and toss with the flour to coat evenly.

3) In a frying pan over med-high heat, warm 2 TBS of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate. Return the pan to medium-high heat and warm 2 TBS of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 - 7 mins.

4) Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 mins. Divide the grits among six bowls and top with the shrimp mixture. Serve immediately.