Shrimp and grits with a twist

Shrimp and grits with a twist


by Charlotte Today

Posted on January 4, 2013 at 2:10 PM

Updated Friday, Jan 4 at 2:15 PM

Shrimp and Grits, Stardust style

Yields:  4 servings

1 recipe stoneground cheese grits, see below   
6 slices bacon           
1-1/2 pounds fresh jumbo shrimp
2 cups sliced mushrooms
2 large garlic cloves, peeled & minced
1 cup finely sliced scallions                   
¼ cup fresh, chopped parsley
3 cups fresh (unsalted) chicken stock
¼ cup unsalted butter, cut into small pieces
½ cup lemon juice
4 tsp Tabasco sauce
8 tbsp Worcestershire sauce
salt and pepper
canola oil                       

Recommended equipment:  a 10-inch skillet

Prepare the grits according to the recipe. Season to taste.  Hold in a warm place or in the top of a double boiler over simmering water.  Peel the shrimp, rinse, and pat dry.  Season the shrimp with salt and pepper.  Dice the bacon and sauté lightly in the skillet until bacon is crisp.  Remove cooked bacon, leaving the bacon fat in pan.  Add enough canola oil to the bacon fat in the skillet to make a layer of fat about 1/8-inch deep.  When quite hot, add the shrimp in an even layer.  Turn the shrimp as they start to color, add the mushrooms, and sauté about 4 minutes.  Turn occasionally, add the garlic and stir around.  Then add the chicken stock, lemon juice, butter, Tabasco and Worcestershire sauce.  Reduce on high heat until stock thickens to about 2 cups.  Add the bacon, scallions and parsley.  Check seasonings of sauce -- add salt and pepper to taste.  Divide the grits among four plates.  Spoon the shrimp over and serve immediately.

Stoneground Grits
Yields:  4 servings

3 cups water
1 cup milk
1 tsp kosher salt
1 cup stoneground grits
2 tbsp butter
¾ cup grated sharp cheddar cheese
½ tsp white pepper
½ tsp dry mustard
1 tsp Tabasco

Recommended equipment:   3-quart heavy-bottomed saucepan, wire whisk

Bring the salted water to a strong boil in the saucepan.  Slowly sift the grits through one hand into the water while stirring with the whisk in the other hand.  When all grits have been added, continue stirring and reduce the heat to low until only an occasional bubble breaks the surface.  Continue cooking for 45 minutes to an hour, stirring frequently to prevent scorching.  Beat in a good quantity of butter (and the optional cheese) if serving immediately or follow directions for more elaborate preparations.

* If using quick or instant grits, follow directions on packaging, then add cheese, etc…