Shrimp and Grits

By ngteller

Ingredients

• Grits:
• 4 to 5 cups shrimp stock
• Salt
• 1 cup yellow stone ground cornmeal
• 1 1/2 cup grated white Cheddar
• 1/2 pound thick double-smoked cut bacon, cut into lardons
• 2 tablespoons pure olive oil
• 20 large (21 to 24 count) shrimp, shelled and deveined
• 3 cloves garlic, finely chopped
• 2 tsp fresh chopped thyme
• Salt and freshly ground black pepper
• 1/4 cup heavy cream
• 3 green onions, thinly sliced, for garnish

Details

Servings 4

Preparation

Step 1

Bring shrimp stock and 2 tsp salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25-30 minutes. If the mixture becomes too thick, add some extra stock.

Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towelss

Remove all but 3 tbsp of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add shrimp, garlic, and thyme, in batches (if required) to the skillet ans saute until the shrimp are light golden brown on both sides and just cooked through, 1-2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.

Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.

Divide grits among 4 bowls, and top each with 5 shrimp. Drizzle with some garlic oil and sprinkle with green onions.