MainsJanuary 17, 2021
Shrimp and Grits
Southern goodness. Classic for brunch with a glass of California chardonnay. Great for dinner with a light Pinot Noir. Comforting any time of day, and dead easy to make.
Serves 4, Takes 60 minutes from start to plate
Mise en Place
Staples
- 1 cupstone ground white grits
- 4 cupswater
- 1 1/2 tspkosher salt
- canola oil
Produce
- 4scallions, sliced thin
- 2 tbslemon juice
Dairy
- 3 tbsbutter
- 1 cupsshredded cheddar cheese
Protein
- 1 lbjumbo shrimp, shelled and deveined
- 8 stripsthick bacon, in lardons
Equipment
- 2bowls
- 1strainer
- 1sauce pan
- 1skillet
- 1plate, covered with paper towel
- 1small bowl
Directions
- pop grits into bowl and cover with water
- chaff will rise to the top, skim it off, give grits a stir, and skim again
- strain grits and place into sauce pan
- add water, bring to a boil
- once you achieve boil, reduce heat to simmer, stir in salt, and cook 30 minutes
- meanwhile, season shrimp and set aside
- bring skillet to medium high and cook bacon
- once crisp, evac bacon to paper towl lined plate and set aside
- reserve 2 tbs bacon fat and wipe out skill
- return skillet to heat
- add bacon fat, and canola oil if needed
- cook shrimp, 1 minute per side, in batches if you need to
- evac shrimp to bowl and toss with lemon juice
- when grits are done, stir in butter and cheese
- place grits into bowls, top with shrimp, then sprinkle on bacon and scallions
- serve and eat