Categories: Entree
Ingredients
- 1 1/2 lbs medium shrimp, peeled halved lengthwise and deveined
- juice of 1 lemon
- tabasco
- 1 1/2 tsp salt
- 1 1/2 cups stone ground grits
- 6 thick slices bacon, chopped
- 1/4 cup finely chopped green bell pepper
- 1 garlice clove, minced
- 1/2 cup thinly sliced scallions
- 2 tbsp all purpose flour
- 1 cup chicken stock
- 1 - 2 tbsp unsalted butter
- 1 cup grated cheddar cheese
Directions
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Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauces.
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Let sit while preparing grits and gravy.
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Make the grits in large heavy saucepan, First bringing 6 cups of water and 1 tsp of the salt to a boil.
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Whisk in the grits a few handfuls at a time.
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When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
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While the grits simmer, get the gravy under way.
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Fry the bacon in a medium skillet over medium heat until brown but still limp.
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Stir in the onion, green pepper, and garlic and contnue cooking until the onion and pepper are limp, about 5 minutes.
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Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer.
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Stir in the stock and remaining salt and cook for 5 minutes longer.
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Remove from the heat while you finish the grits.
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When the grits are thick and creamy, stir in as much of the butter as you wish, followed by cheese.
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Add a splash of hot pepper sauce and additional salt if you like.
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Cover the grits while you finish the gravy.
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Return the gravy to medium heat and stir in the shrimp.
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Cook until the shrimp are opaque throughout, about 5 minutes.
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Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.