Shrimp and Grits

Paula Deen nailed this one and it has become our traditional Christmas Day brunch item. I make it other times too when I have a hankering. Love ordering Shrimp and Grits in Charleston, but (even if I do say so myself) this one is the best I’ve tried. It is easy to put together and fills the house with the wonderful aroma of sauteed bacon. Beware, it’s rich!

Recipe By: Food Network

Serving Size: 4

Ingredients:

1 1/2 cups milk, plus a splash

1 1/2 cups heavy cream

1 cup white cornmeal

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

1 medium white onion, minced

1 garlic clove, peeled and minced

1 pound thick-cut applewood smoked bacon, cut into small pieces

2 tablespoons all-purpose flour

2 cups chicken broth

1 bay leaf

2 pounds large shrimp, peeled and deveined, tails on (I usually just use frozen, pre-cooked shrip)

Kosher salt and freshly ground black pepper

Pinch cayenne pepper

4 shakes hot sauce

1/2 lemon, juice only

2 tablespoons flat-leaf parsley, finely chopped

2 tablespoons chives, finely chopped

Directions:

To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper.

To make the sauce, in a deep skillet sauté bacon over medium heat until brown and rendered. Add the white onion and garlic; saute for 2 minutes to soften. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, add the shrimp and cook 2-3 minutes until pink. If using frozen shrimp, thaw and cook just long enough to heat through.

Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Serve shrimp on top of the grits and garnish with parsley and chives.