The Best Shrimp and Grits
A staple dish in the South combining great flavors with the rich textures of shrimp and creamy grits. This one originates from a place in NC and in my opinion is one of the best I have tried. The grits cooking method is the old school, proper long version. You can do quick grits if you're in a hurry, just don't let any proper Southerns hear you say that you did.
Ingredients
1 lb medium shrimp (about 30), peeled
1 cup white or yellow stoneground grits
4 slices bacon, chopped
6 button mushrooms, thinly sliced
4 scallions, thinly sliced
¾ cup grated cheddar
¼ cup parmesan
½ cup chicken broth
1 garlic clove, finely chopped
2 tbsp unsalted butter
2 tbsp canola oil
1 tbsp fresh lemon juice, plus 4 lemon wedges
½ tsp hot sauce, preferably Tabasco
Kosher salt
Freshly ground black pepper
Directions
1. In a 2-quart saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30 - 40 min. (whisk in more water for thinner grits). Whisk in cheddar, parmesan, and 1 tbsp butter and season with salt; cover and set aside.
2. Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 min. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve cooking fat in skillet.
3. Season shrimp with salt and pepper. Over medium to high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 min. Transfer shrimp to a plate with a slotted spoon.
4. Lower heat to medium and add the mushrooms to skillet and cook, stirring occasionally, until tender, 5 min. Add garlic and cook until golden, 1 min.
5. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half roughly 3 min.
6. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 min.
7. Divide grits between 4 bowls and top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.
