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SAVANNAH SHRIMP AND GRITS

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Serves: 4-6

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A classic Southern US (or "low-country") dish. I like to serve the above as a summertime main dish, accompanied only with a crisp cool salad and a bottle of Pinot Grigio. Dessert - Peach cobbler and ice cream of course. :P

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Ingredients

  • 4 cups chicken broth
  • salt
  • pepper
  • 1 cup grits (stone-ground)
  • 3 tablespoons butter
  • 2 cups grated mature Cheddar
  • 0.99 lb shrimp (peeled and deveined)
  • 6 rashers bacon
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 cup thinly sliced scallions
  • 1 clove minced garlic

Method

  1. Bring broth to a boil. Add salt and pepper. Add grits, stir well for first minute, then cover and cook on low heat until liquid is absorbed, about 20 to 25 minutes 
  2. Remove from heat and stir in butter and cheese. Hold covered and off heat until needed. 
  3. Rinse shrimp and pat dry. 
  4. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp just turn pink. 
  5. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes longer. Spoon grits into a wide shallow serving bowl. 
  6. Add shrimp mixture and mix well. Garnish with a bit more cut parsley. Serve immediately.

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