Wednesday, October 21, 2015

Shrimp and Grits

4 (8) servings

4 (8) cups water
Salt and pepper
1 (2) cup stone-ground grits
3 (6) tablespoons butter
2 (4) cups shredded sharp cheddar cheese
1 (2) pound shrimp, peeled and deveined
6 (12) slices bacon, chopped (or Cajun sausage, ham, leftover pork belly, other pork product)
4 (8) teaspoons lemon juice (1 (2) lemons) (or rice vinegar)
2 (4) tablespoons chopped parsley
1 (2) cup thinly sliced scallions (could use onion)
1 (2) large clove garlic, minced
Anisette liqueur to deglaze pan

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Brine shrimp (at least 15 minutes in brine. Brine is for every quart of water 3 Tablespoons salt, 2 Tablespoons honey) and pat dry. Fry the bacon or sausage in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice (rice vinegar), chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Deglaze pan with Anisette.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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