Shrimp & Grits - Charleston

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Serves 4

NOTES:
If you use quick grits (that cook in 3-5 minutes), reduce cream to 1/2 cup and stock to 1 cup; and reduce cooking time to package directions. DO NOT USE INSTANT GRITS.
The grits take longer to cook than the shrimp gravy, so plan accordingly.
White wine may also be delicious in this instead of stock.
ENJOY!

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Ingredients

  • SHRIMP GRAVY:
  • 1-3/4 lb. peeled raw shrimp, shells reserved for stock*
  • 1/4 cup butter (if needed for additional fat for sautéing)
  • 3 to 4 tbsp. fresh lemon juice
  • 2 green onions, chopped
  • 1/2 small Vidalia (or other type) onion, chopped
  • 1 garlic clove, finely minced
  • 6 slices bacon (cut into thin strips)
  • 2 to 3 tbsp. finely chopped red (or green) pepper OR 1 small jar diced pimiento
  • 1 to 1-1/2 cup shrimp stock (SEE RECIPE BELOW)
  • 1 to 2 tbsp. flour
  • Salt, pepper, Tabasco
  • CHEESE GRITS:
  • Shrimp Gravy:
  • 1-3/4 lb. peeled raw shrimp, shells reserved for stock*
  • 1/4 cup butter (if needed for additional fat for sautéing)
  • 3 to 4 tbsp. fresh lemon juice
  • 2 green onions, chopped
  • 1/2 small Vidalia (or other type) onion, chopped
  • 1 garlic clove, finely minced
  • 6 slices bacon (cut into thin strips)
  • 2 to 3 tbsp. finely chopped red (or green) pepper OR 1 small jar diced pimiento
  • 1 to 1-1/2 cup shrimp stock
  • 1 to 2 tbsp. flour
  • Salt, pepper, Tabasco

Preparation

Step 1

SHRIMP:
Sprinkle peeled shrimp with lemon juice, salt & pepper and set aside. In a large frying pan on medium high heat, cook bacon until browned (but not crisp). Add onion, garlic, and peppers to pan and sauté 10 minutes or until onion is transparent. Sprinkle flour over mixture and stir to blend well (as in making gravy.) Add stock and shrimp and stir to blend. Simmer for 5-10 minutes until shrimp are opaque, stirring as needed. Remove from heat. (Can be made ahead and reheated to serve.)

GRITS:
In a large heavy saucepan, bring water, cream & salt to a boil. Whisk in the grits a few handfuls at a time. They will bubbly up initially. When you have added all the grits, reduce heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end. When the grits have thickened, stir in the butter, followed by the cheeses. Add additional salt if needed and black pepper or Tabasco if desired. Cover the grits while you finish the shrimp gravy.

SHRIMP SHELL STOCK:
Rinse shrimp shells and put in saucepan with 2 cups water. Add some chopped onion, celery & carrots to add flavor to stock. Bring to a boil and simmer for 15-30 minutes. Strain before using. You can also substitute chicken stock or fish bouillon stock. You can also buy fresh seafood stock sometimes from Whole Foods.

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