Shrimp ‘n’ Grits
According to The Hubby (and My MIL and Aunt D.), Shrimp ‘n’ Grits is one of those recipes that sounds harder to make than it is. His recipe combines creamy cheesy grits with bourbon-garlic sautéed shrimp, enhanced with diced bacon and green onions. Heaven in a bowl!
Ingredients
For Grits:*
1 c. stone-ground grits
3/4 c. water
1 tsp. salt (table, kosher or sea)
1/2 c. heavy cream
For Shrimp:
1/4 lb. diced bacon (about 1 to 1–1/2 cup)
1 lb. shrimp (medium to large sized), peeled and deveined
4–6 cloves garlic, finely diced
1/3 c. bourbon
Salt and pepper to taste
2–1/2 to 3 c. shredded Mexican cheese blend
1/2 c. green onion, cut on bias in about 1/4-inch pieces
Instructions
(*Cook grits according to package directions.) If using stone ground grits, bring water and salt to a boil over medium-high heat. Whisk in grits. Lower temperature to a simmer and cook until grits are tender and water is almost absorbed (about 30-45 minutes). Cooked grits should be a texture like thickened oatmeal. Stir in heavy cream and set aside on a warm burner.
Cook diced bacon in a skillet over medium heat until browned. Remove bacon to a paper-towel lined plate to drain, but leave about 3 Tbsp. of bacon grease in pan. Add shrimp and diced garlic. Turn shrimp until they become pink. Stir in bourbon.
Remove cooked grits from stovetop. Stir in shredded cheese, bacon, green onion and bourbon shrimp. Season with salt and pepper, to taste. Serve immediately with additional green onion or hot sauce, if desired.
Notes
*Cook grits according to package directions.
Find it online: https://gloveboxeats.com/?p=10147