Shrimp and Grits
By Audrey Plant
Ingredients
Grits
2 cups water
2 cups whole milk
1 cup yellow stone-ground grits
1 teaspoon kosher salt
2 tablespoons unsalted butter
¼ -½ cup fresh shredded sharp cheddar cheese
Shrimp
5 strips thick bacon, diced into 1-inch pieces
4 tablespoons unsalted butter
1 medium onion, minced
1 green bell pepper, minced
5 cloves garlic, peeled and minced
1 can (15 ounces) diced tomatoes
1 tablespoon tomato paste
1 tablespoon all-purpose flour
2 pounds(18-22 pieces) wild-caught shrimp, peeled, deveined, butterflied
2 tablespoons Worcestershire sauce
1 tablespoon Tobasco
½ cup - 1 cup chicken broth
½ teaspoon freshly ground black pepper
¾ teaspoon kosher salt
2 tablespoons green onions, diced
Instructions
Grits
In a medium pot bring water, milk, and salt to a boil. Reduce to low heat. Add grits and stir occasionally. Using a whisk, occasionally run a whisk through grits to prevent clumping. Cook for 15-20 minutes or until all of the liquid is absorbed.
Turn heat off and add butter and cheese stir until melted. Add extra milk to thin out grits if needed.
Shrimp
Using a large skillet, on medium heat sauté diced bacon until golden brown. Using a slotted spoon, remove bacon and set it aside.
Melt butter in the skillet over medium heat with the remaining bacon grease. Add onions, green pepper, and garlic. Sauté for 3 minutes until softened.
Add diced tomatoes and tomato paste to the skillet, stir until combined. Sauté for another 3 minutes.
Sprinkle flour over the mixture and stir until combined. Add shrimp and cook for about 2 minutes or until shrimp turns slightly pink.
Add Worcestershire sauce, Tabasco, broth, salt, and pepper and simmer on low for 3-4 minutes. Add extra broth if the sauce gets too thick. Turn off heat.
Using a spoon, plate the grits onto a shallow bowl making a little well. Spoon shrimp and sauce over top. Sprinkle bacon bits and green onion over top, serve immediately.
