Creamy Shrimp And Grits

Ingredients

Instructions

  • 1 lb. large raw shrimp, peeled and deveined
  • 3 tbls. fresh lemon juice
  • salt and pepper
  • 1 cup heavy cream
  • 2 cups water
  • 1 1/2 cups hot stock (shrimp, chicken, or vegetable)
  • 1/4 cup butter
  • 1 cup stone ground grits
  • 6 bacon slices
  • 2 tbls finely chopped onion
  • 2 tbls finely chopper green or red pepper
  • 1 clove garlic, minced
Sprinkle shrimp with lemon juice, salt, and pepper. Set aside.

In large saucepan over medium-high heat, combine cream, water and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly so the grits do not settle to the bottom and scorch, until all are added; reduce heat to medium-low. Cook 20 - 25 minutes, stirring occasionally (be careful not to scorch mixture, until the grits are tender.

Grits should absorb all the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin and remove from heat.

In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon grease in the frying pan. Add onion, garlic, and green or red pepper; saute 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; saute 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.

To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.

Makes 4 servings.