Ingredients
- For the grits:
- 3 cups whole milk
- 1 cup mushroom stock (in a pinch, may substitute vegetable stock)
- 1 cup stone-ground grits (or any non quick-cooking grits)
- 3 tablespoons unsalted butter (or to taste)
- dash of heavy cream (or as needed)
- 1 teaspoon salt (plus more, after grits are prepared, if desired)
- 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)
- For the shrimp:
- 1 pound shrimp—peeled, de-veined and butterflied (tails on or off according to your preference)
- 1 teaspoon cayenne pepper (more if you like heat)
- 1 cup coconut milk
- 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
- 4 teaspoons lime juice
- 2 tablespoons chopped thyme
- 1 cup thinly sliced scallions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
- Suggested toppings:
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup thinly sliced scallions
- 1 & 1/2 cups diced tomatoes
- chopped bacon (reserved from shrimp prep)
Preparation
Step 1
Combine milk and mushroom stock in a large saucepan; bring to a boil. Add salt and pepper, then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in butter and a dash of heavy cream. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.
Rinse shrimp and pat dry. Toss shrimp in cayenne, then pour coconut milk over shrimp and toss to combine. Set aside.
Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess coconut milk before adding to pan. Cook shrimp on each side until pink; pour lime juice over shrimp (being careful of splattering), then add scallions and thyme. Saute for 3 minutes. Remove from heat and set aside.
Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.
Yield: 4 servings