Shrimp and Grits

Shrimp and Grits is one of my favorite dishes when we visit down South. Since travelling isn't really in the cards these days, I thought we could take a culinary trip right from my kitchen in Jersey.

I researched this dish from a few sources as it has so much history. I liked Bobby Deen's tip to use Canadian bacon in lieu of regular bacon since it is a leaner cut of pork. 

I like to season my shrimp with Old Bay for extra flavor. Top with fresh chopped scallions for a bit of brightness before serving. 

Shrimp and Cheesy Grits

Makes 4 servings

Shrimp:

1 lb. cleaned, peeled and deveined shrimp

1 Tbsp. Old Bay seasoning

1 Tbsp. olive oil

3 Canadian bacon slices, diced

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1/2 cup white wine

1 cup seafood stock

1/4 cup 1/2 and 1/2

Salt and pepper to taste

Green tops of 3 scallions, chopped

In a large bowl, toss shrimp with Old Bay seasoning.

In a large pan over medium-high heat, add olive oil and diced Canadian bacon. Brown for a few minutes. Be careful because the bacon can pop and spatter.  Carefully remove to a small plate and set aside.

In the same pan, add bell pepper and onion. Cook for 5-8 minutes to soften vegetables. Add garlic. Cook another minute. Add stock, wine and salt and pepper to taste. Bring to a gentle simmer. Simmer for five minutes. Add 1/2 and 1/2. Stir until combined. 

Gently place seasoned shrimp into simmering broth. Stir and cook for about 5 minutes. Shrimp should be pink and opaque. Return Canadian bacon back to pan. Stir. Cover and set aside until ready to serve.

To serve: Spoon a mound of grits (recipe below) onto a dinner plate. Top with a scoop or two of shrimp and broth. Garnish with chopped scallions. 

Cheesy Grits

Makes 4 servings

1 cup Quaker Quick 5-minute Grits

4 cups water

Salt

1 cup shredded cheddar cheese

1/2 tsp. garlic powder

2 Tbsp. butter

In a medium pot with a lid, bring water to a boil. Add salt. Slowly add grits stirring while pouring them in to the boiling water. I like to stir with a whisk, but a wooden spoon works just fine. Cover with the lid. Reduce heat to low. Cook for 5-7 minutes. Stir occasionally during the cooking period. If a thicker consistency is desired, cook a few minutes more uncovered and continue to stir. Remove from heat. Stir in cheese and garlic powder. Once incorporated, stir in butter. Add a pinch of salt, if desired.