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Instructions |
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Grits - Bring water and 2 cups of stock, 2 bay leaves, 3 Tbs butter to
boil in a medium sauce pan. Add Bay Leaf, salt and pepper to taste.
Slowly wish in the grits breaking up any lumps and reduce heat to
medium-low. Simmer until liquids are absorbed (25 minutes)
whisking occasionally. Remove Grits and discard bay leaves then
whisk in the cheeses. Taste to adjust seasonings and cover over low
heat to keep warm stirring occasionally. You can add more liquid if it
gets sticky or dry.
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While the Grits are cooking, make the shrimp and sauce.
Peel and devein shrimp in cold water and pat dry with a paper towel.
In a large skillet, fry the chopped bacon over medium heat until
crispy. Transfer to a paper towel and when cooled crumble and set
aside.
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Discard all but 3 Tbs of the bacon grease and add shrimp to the pan,
cook until translucent (about 2 minutes or less on each side) then
transfer shrimp to a plate and set aside. Add the chopped onions,
and bell peppers to the pan and cook until softened. Add the garlic
and cook about 1 minute then sprinkle with cornstarch and stir until
vegetables are evenly cooked.
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Whisk in the remaining Chicken Stock (2 cups), lemon juice, thyme,
the rest of the butter. Bring to a boil and cook for about 5 minutes or
until butter is melted and sauce thickens. Stir often and adjust
seasonings as desired. Remove from heat and add back the shrimp to
the sauce to reheat shrimp. Spoon the grits into a warmed serving
bowl and spoon the shrimp and sauce evenly in each bowl on top of
grits. Garnish with fresh parsley and crumbled bacon. Serve
immediately.
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Serving
Suggestions |
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NOTE- Cajun seasoning can be added for additional flavor.
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Originally Submitted
1/9/2020
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