Charleston, Sc - Shrimp And Grits
From rescue_ranger 13 years ago
- 1 hour 15 min to make
- Serves 4
If I had to choose 1 thing to have for breakfast for the rest of my life it would be shrimp and grits. This basic comfort food of the low country of the South is so satisfying and does not leave you weighted down and out like most brunch foods do, if you have fresh pepper sauce use it Tabasco is very nice but I love a nice Habanera or chipotle sauce. Read more I hope you like this dish as much as I do RR See less
Ingredients
- 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish shopping list
- juice of 1 lemon shopping list
- Tabasco or other hot pepper sauce shopping list
- 1 1/2 teaspoons salt or more to taste shopping list
- 1 1/2 cups stone-ground grits, not instant or quick-cooking shopping list
- 6 thick slices bacon, chopped shopping list
- 1 small onion, finely chopped shopping list
- 1/4 cup finely chopped green bell pepper shopping list
- ¼ cup finely chopped red bell pepper shopping list
- 1 garlic clove, minced shopping list
- 1/2 cup thinly sliced scallions shopping list
- 2 tablespoons unbleached all-purpose flour shopping list
- 1 cup chicken stock shopping list
- 1 to 2 tablespoons unsalted butter shopping list
- 1 cup (about 1/4 pound) grated medium to sharp cheddar cheese shopping list
- Tabasco or other hot pepper sauce shopping list
How to make it
- Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
- Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) 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.
- While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green and red pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.
- When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
- Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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