Jan. 30, 2012 at 1:09pm with 4 notes
shrimp and gritsmise en place
Mise en Place: Shrimp and Grits

INGREDIENTS

  • 4 cups chicken stock
  • Salt and pepper
  • 1 cup grits
  • 3 tablespoons butter
  • 2 cups shredded sharp white cheddar cheese
  • 24 large shrimp, peeled and deveined
  • 6 slices center-cut thick-sliced bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced

DIRECTIONS

  • 1

    Bring stock to a boil. Add salt and pepper. Add grits and cook, stirring frequently, until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

  • 2

    Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain on a paper towel and set aside. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

  • 3

    Spoon grits onto plates; top with shrimp mixture. Serve immediately.