Saturday, June 09, 2007

Shrimp and Grits


Yes Anne, grits and polenta are pretty much the same thing : ) This is the recipe I use. Its fast easy and delicious. I also serve cooked greens, (collards and kale wirh garlic) with the meal.
Chardonney or Zinfindel goes well with it, this time we had a chardonney reisling blend that was pretty good. If you don't like wine, a tall glass of ice tea is a great substitute.

4 oz. bacon diced
1 tsp salt
1 cup quick cooking grits or instant polenta
2 TB butter
1 lb medium shrimp, peeled and deveined
2 medium garlic cloves, minced
1/2 cup grated cheese (I use an aged gouda)
Ground black pepper
2 TB finely chopped chives

1. Cook the bacon in a heavy, medium skillet over medium heat, until crisp, 2 to 3 minutes. Transfer the bacon to a paper towel lined plate to drain. Pour off all but a thin film of fat from the skillet.

2. Bring 4 cups of water and 1 tsp of salt to a boil in a medium saucepan. Slowly stir in the grits. Reduce heat to low and cook about 5 minutes, whisking occasionaly, until the grits are thick and smooth.

3. While the grits are cooking, add 1 TB of butter to the skillet and heat over medium high until the butter is foaming. Cook the shrimp until just pink, turning once, about 3 minutes. Stir in the bacon and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds longer.

4. Stir the remaining tablespoon butter and the cheese into the grits and season with salt & pepper. Spoon the grits into 4 warmed bowls and top with the bacon and shrimp. Sprinkle with chives. Serve immediately.

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