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The Tasteful Kitchen Recipe
Shrimp & Grits
1 cup Grits (the slow cooking kind, not instant)
half & half and water as directed
4 slices of smoked thick cut bacon or 4 oz. Tasso ham or prociutto, diced
2 tsp. butter (if using ham)
1/2 large sweet onion, diced
1 shallot, minced
1 sweet bell pepper, diced
2 cloves garlic, minced
1/4 cup flour
1/2 cup white wine
1/2 cup chicken stock
3-4 chopped scallions
2 smoked sausages, diced
1 lb. or more of large Shrimp, peeled and deveined and cut into bite sized pieces (or leave them in the shell for a nice messy dinner)
1/4 cup grated fresh Parmigiano Reggiano
1 tsp. butter
Cook grits according to directions using half water and half milk (or half & half) instead of water.
Cook smoked bacon or chopped tasso ham (if you can get it) in a large skillet until browned. Crumble bacon and set aside.
In the remaining bacon drippings, or in butter, cook onion and/or shallots and sweet bell pepper until onions go translucent. Add 1 large or 2 small cloves of minced garlic at the end for another minute or so. Add ¼ cup flour over the vegetables and mix until well incorporated (no flour showing) and slightly cooked. Add ½ cup white wine and cook for a minute or two then add chicken stock and stir in well to make a sauce. Cook for 5 minutes. (If it is very thick and lumpy, add a little more chicken stock)
Add chopped scallions, reserved bacon, chopped smoked sausage and 1 lb. or more of large shrimp. (I peel the shrimp but if you prefer to cook them in the shell, that is fine too) Add fresh chopped parsley, salt & cracked pepper to taste and a bit of hot sauce (tabasco or sirachi) for extra heat. Cook until shrimp are done, about 5 minutes.
Add ¼ cup grated Parmgiano reggiano (or cheddar cheese) and butter to hot grits and serve topped with shrimp mixture.
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