Saturday, June 25, 2011
Sometimes meals are so calorie laden I don’t even bother getting out the dinner plates. Instead I grab the salad ones and try not to fill mine up.
This meal was one of those times.
My friend Carla posted a picture of shrimp and grits she’d had at a restaurant in Kentucky and my craving was instant. But living in the northwest you can’t order this meal. The restaurant staff will look at you funny and probably laugh at you behind your back.
So I made it at home. Which is dangerous, because there’s more of it around. But I was good, and didn’t go back for seconds. Although I admit I wanted to!
Shrimp & Bacon with Cheese Grits
So bad for you but so very tasty. It was worth the splurge.
4 cups water
Salt and Pepper
1 cup stone ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 teaspoons chopped parsley (or 1 teaspoon dried)
1 cup thinly sliced scallions
1 large clove garlic, minced
Hot sauce, for serving
1. Bring water to a boil. Add some salt and pepper. Add grits and lower the heat to medium. Cook until the water is absorbed. About 15-25 minutes. Remove from heat and stir in butter and cheese. Season with more salt & pepper if needed.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned. Turn off heat and with a slotted spoon move bacon pieces to a paper towel lined plate. Pat dry.
3. Turn heat bacon on. Add the shrimp and cook until shrimp is about half pink. Add the rest of the ingredients including the bacon and cook until the shrimp is done.
4. Spoon grits onto plates and with the slotted spoon, spoon shrimp mixture over grits. Serve with hot sauce if desired.
Recipe by Martha Nesbit from foodnetwork.com. Picture by Laura Flowers.