Charleston Shrimp and Grits |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) shrimp peeled, halved, deveined |
1 whole(s) lemon juiced |
tabasco or hot pepper sauce |
1 1/2 teaspoon(s) salt |
1 1/2 cup(s) stone-ground grits |
6 slice(s) bacon chopped |
1 small onion finely chopped |
1/4 cup(s) green bell pepper finely chopped |
1 clove(s) garlic minced |
1/2 cup(s) scallion thinly sliced |
2 tablespoon(s) all-purpose flour |
1 cup(s) chicken stock |
1-2 tablespoon(s) unsalted butter |
1 cup(s) 1/4 lb medium sharp cheddar cheese grated |
tabasco or hot pepper sauce |
Directions:
1. Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
2. · Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
3. · While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.
4. · When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
5. · Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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