« Shrimp N' Grits w/Bacon & Scallions »


2 cups half and half

1 ½ cups water

1 cup stone-ground grits

1 teaspoon kosher salt, or to taste

4 Tablespoons unsalted butter

½ teaspoon garlic powder

¼ cup parmesan cheese

Heat half-half and water in a heavy bottomed 3-4 quart saucepan (preferably nonstick) over medium heat.  Once liquid comes to a slow boil, whisk in grits, salt, one tablespoon of butter and garlic powder.  Cook, stirring often until grits are tender and have thickened.  Once grits are tender, carefully taste and adjust for seasoning.  If grits become to thick before completely tender, add more half and half, continue whisking and allow to continue cooking.

Once grits are done, remove from heat and add the additional 3 Tablespoons of unsalted butter and parmesan cheese.

Note: Stone-ground grits require a longer cooking time than regular grits therefore please allow at least 30 – 40 minutes for grits to reach maximum tenderness.  During this time, additional milk and/or water will need to be added in addition to the adjustment of the overall seasoning.   

Shrimp Preparation:

1 lb. large shrimp, peeled and deveined, tails removed

2 Tablespoons olive oil or use rendered bacon fat

6 slices of cooked bacon, cut into small pieces

1 garlic clove

2 green onions, green and white parts, chopped 

1 Tablespoon Old Bay Seasoning, or to taste

Freshly ground black pepper

Season shrimp generously with Old Bay and black pepper.

In a deep skillet over medium heat, cook bacon slices.  Remove bacon once crisp and leave only 2 Tablespoons of bacon fat in pan (if preferred, use olive oil instead of using the bacon fat).  Slice bacon into small pieces. 

Return pan with fat to medium heat and lightly saute garlic (be careful not to burn).  Add shrimp and cook just until firm and pink (2-3 minutes).  Remove from heat and evenly divide shrimp among bowls of grits.  Top with bacon and green onions.  Serve immediately.     

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Reader Comments (2)

oh boy delicious love shrimp and grits and of course, bacon goes with everything!
August 19, 2011 | Unregistered CommenterDave at
Just wanted to pass it on, i made your grits (well, with a few changes) today, posted them with plenty of linky love!
October 3, 2011 | Unregistered CommenterDave at

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