Charleston Shrimp And Grits

Total Time: 46 mins Preparation Time: 40 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 1/2 lbs medium shrimp, peeled, halved lengthwise, and deveined
• 1 lemon, juice of
• tabasco sauce
• 1 1/2 teaspoons salt
• 1 1/2 cups stone ground corn grits (not instant or quick-cooking)
• 6 slices bacon, chopped
• 1 small onion, finely chopped
• 1/4 cup finely chopped green bell pepper
• 1 -2 garlic clove, minced
• 1/2 cup thinly sliced scallion
• 2 tablespoons unbleached all-purpose flour
• 1 cup chicken stock
• 1 -2 tablespoon unsalted butter
• 1 cup grated cheddar cheese

Recipe

• 1 combine shrimp with lemon juice and a couple of generous splashes of tabasco sauce; let sit while you begin the grits and gravy.
• 2 make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
• 3 whisk in the grits a few handfuls at a time (they will bubble up initially).
• 4 when you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• 5 while the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
• 6 add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
• 7 stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
• 8 when the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
• 9 add a splash of tabasco sauce and more salt if desired.
• 10 cover the grits while you finish the gravy.
• 11 return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
• 12 serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.