I was not a fan of grits until my road trip to Charleston and Savannah a few years ago. It was practically in every restaurant you visit in the region, and it’s not just for breakfast anymore. There are lots of variations of shrimp and grits recipes. This one was great. You could also take your leftovers after making our enchilado de camarones recipe and use them on the grits as well.
For the Grits…
4-5 cups shrimp or chicken stock
1 cup yellow stone ground grits
1 cup grated white cheddar cheese
¼ cup heavy cream
Freshly ground black pepper
2 tsp Salt
3 green onions, thinly sliced, for garnish
Tips: Try not to use quick cooking grits as it is not the same!
Directions for grits:
1. Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes for a total of 15-20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
½ pound thick cut bacon
2 tablespoons pure olive oil
20 large shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
1. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Cut into pieces.
2. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high, season the shrimp with salt and pepper, add the shrimp and the garlic to the pan and sauté until golden brown on both sides and just cooked through, 1-2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
Divide the grits among 4 bowls and top each with 3 shrimp. Drizzle the top with some of the bacon/garlic oil that the shrimp were sautéed in and sprinkle with some of the bacon & green onions.