Shrimp and Grits
- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 6 min
- 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined
- Juice of 1 lemon
- Tabasco or other hot pepper sauce
- 1 1/2 teaspoons salt or more to taste
- 1 1/2 cups stone-ground grits, instant or quick-cooking
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 cup thinly sliced scallions
- 2 tablespoons unbleached all-purpose flour
- 1 cup chicken stock
- 1 to 2 tablespoons unsalted butter
- 1 cup (about 1/4 pound) sharp Cheddar cheese
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, and garlic and continue cooking until the onion has sautéed , about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.
When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like, cover the grits.
Now in a pan quickly sauté the shrimp in butter for about 90 seconds and take out.
To assemble place some of the grits in a bowl or on a plate, add 3 or 4 of the shrimps then top with the gravy and some chives.
Now can’t you just hear your left ventricle slam shut as you mmmmmm yum your way through the dish.