During our recent trip to the Georgia coast, we brought home some fresh shrimp. With Doug here to work on our bonus room, this was the ideal time to fix Shrimp and Grits. I usually make Tomato Grits and saute the shrimp in butter, olive oil and garlic and serve over the grits. Tonight I decided to try something different. I began by peeling and deveining the shrimp and using the peelings to make shrimp broth. The broth was used as the liquid for the grits along with the evaporated milk. For the shrimp, bacon is cooked and then the shrimp are cooked in the bacon drippings. The crunch of the crisp bacon served over the shrimp and grits adds flavor and texture. Doug declared the recipe "off the chain" and I would have to agree. Serve with collard greens for a true Southern treat. Shrimp and Grits
4 cups water or shrimp stock (see below)
1 cup stone-ground grits
1/4 cup evaporated milk
2 tablespoons butter
2 cups grated sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced green onions
2 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup white wine
Bring the water or shrimp stock to boil in a large saucepan. Add grits, salt and pepper. Reduce to a simmer and cook for 20 to 25 minutes, stirring frequently. Remove from the heat and stir in butter, cheese and evaporated milk.
While the grits are cooking, fry the bacon in a large skillet until browned. Remove bacon and drain on paper towels. Pat shrimp dry and cook in the bacon drippings until lightly browned, 1 to 2 minutes per side. Don't over cook! Remove shrimp as they are done. Add onions and garlic to skillet and saute for 3 minutes. Add lemon juice and wine and cook over high heat for 3 to 5 minutes, or until reduced by half. Add shrimp to skillet to reheat and serve over grits and top with bacon.
To add flavor to the grits, make stock from the shrimp peelings.
Peelings and tails for 1 pound shrimp
1 stalk of celery, cut into pieces
1 carrot, cut into pieces
1/2 onion, cut into pieces
4 1/2 cups water
Put all ingredients in a sauce pan and simmer for 1 hour. Strain before adding to grits.