Michelle's Lowcountry Shrimp and Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Local ingredients make Michelle's Lowcountry Shrimp and Grits-from freshly-caught shrimp to stone-ground grits with herbs, butter, and a little love stirred in. Chef Weaver suggests using Anson Mills grits. Ingredients:
2 cups uncooked white coarse-ground grits |
1/2 cup freshly grated parmigiano-reggiano cheese |
1/4 cup unsalted butter |
1 pound unpeeled, medium-size raw shrimp (2 8/31 count) |
4 thick hickory-smoked bacon slices, diced |
6 tablespoons unsalted butter |
1 medium-size vidalia onion, diced |
1/2 poblano pepper, diced |
3 garlic cloves, minced |
1/2 teaspoon kosher salt |
1/4 teaspoon ground white pepper |
1/4 teaspoon ground red pepper |
1 tablespoon all-purpose flour |
1/2 cup chicken broth |
1/4 cup madeira |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh parsley |
1 green onion, chopped |
Directions:
1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.
2. Prepare Shrimp Sauce: Peel shrimp; devein, if desired.
3. Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
4. Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
5. Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.
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