Monday, May 31, 2010

Shrimp and Grits

You all know I am a wannabe southerner. What you don't know is that Rocky, a born and bread southern boy doesn't like grits. Or rather he thought he didn't like grits. There was a lot riding on this little meal to make me prove to him he was being stubborn and that grits are in fact a delicacy worth trying.

Good thing Paula Deen pulled through with a pat of butter and a pound of cheese to prove once and for all we like grits!

Adapted from Paula Deen Celebrates!

1 cup stone ground grits
salt and pepper
1/4 cup butter
2 cups shredded cheddar cheese (I used sharp)
1 pound peeled and deveined shrimp
6 slices of bacon, chopped (I used applewood smoked bacon)
juice of 1 lemon
1 cup thinly sliced scallions
2 cloves of garlic

1. In a medium saucepan, bring 4 cups water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk and keep whisking past when you think you should be done wisking. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.

2. Rinse and pat dry the shrimp. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel (reserve some of the bacon drippings for later if you're on vacation or its your birthday, or the left the nail salon and minutes later stubbed your toe). Add the shrimp to the bacon grease in the skillet and sautéé over medium heat just until they turn pink, about 3 minutes (Or if you are a misguided northerner and didn't reserve the bacon drippings sautee the shrimp in Olive Oil). Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.

3. Pour the grits into a serving bowl or onto individual plates. Pour the shrimp mixture over the grits. Garnish with the bacon bits. Eat and go to the gym tomorrow. Or the next day. I won't judge.

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