Wednesday, May 8, 2013

Shrimp and Grits

Something about summer on the horizon puts me in the mood for seafood, and one of the best things about living in Wilmington is always having access to freshest options. Shrimp, being one of the easiest and least expensive seafood selections, is often a go-to for me.  Even better, shrimp are low cal and cook up in a snap!

Now, I know I live in the south, and I know I shouldn't admit this, but I've never really thought sausage or ham has a place in my shrimp and grits.  In lieu of spicy sausage that you often see, I used crispy bacon.  Sautéing the shrimp in the bacon fat really enhances the smokey-bacon flavor through out the dish. Just trust me, you can't beat it!

* 1 lb. peeled and deveined shrimp
* 1 1/2 c. grits
* 1 c. sharp cheddar cheese, shredded
* 4 slices applewood smoked bacon
* 1 tbsp. butter
* 2 tbsp. fresh parsley, chopped (for garnish)

Prepare the grits as directed and once they are finished cooking, whisk in the cheddar cheese off the heat. Meanwhile, heat a sauté pan over medium high heat.  Chop bacon and add it to the pan, cooking until crisp. Use a slotted spoon to remove the bacon and set aside on a paper towel to drain.  If the fat in the pan is excessive, drain some off, or if there is not much, swirl in the tablespoon of butter (you need about 2 tbsp. of liquid in the pan).  Add the shrimp and sauté until pink; 2-3 minutes. To serve, place grits in a shallow bowl, top with shrimp, sprinkle with bacon and parsley, and drizzle any remaining pan drippings over the dish.  Enjoy!

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