INGREDIENTS (4 Servings)
4 1/2 cups water
1 teaspoon salt
1 cup “New Orleans Stone Ground Grits”
2 Tbsp unsalted butter
2 ounces white cheddar cheese, shredded
4 slices bacon
1 cup chopped white or yellow onion
1 cup chopped green pepper
2 garlic cloves, minced
1 to 1 1/2 pounds shrimp, peeled and deveined
1 cup chicken stock
3 green onions, chopped (white and light green parts only)
2 Tbsp chopped parsley
Juice of a lemon, about 1-2 Tbsp
Fry the bacon in a large sauté pan until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.
Bring the water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you don’t get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 35 minutes.
Reserve about 1/3 of the shrimp whole and cut the rest into 3-4 pieces each. Set aside.
When the grits have cooked for 35 minutes, turn the heat to high under the saute pan and when the bacon fat is hot, saute the onion and green pepper over medium-high heat until soft, about 4 minutes. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute.
Add the chicken stock and let this boil down for 5 minutes. Meanwhile, stir the cheddar cheese and butter into the grits. The dish might not need any more salt, but add some if you’d like.
To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Add salt if it needs it. Spoon some shrimp over the grits and make sure at least one whole shrimp is on everyone’s plate. Serve at once.