Wednesday, May 8, 2013
Shrimp and Grits
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!