Shrimp and Grits

This is another GREAT recipe from Jubilee and if you have interest in doing a deep dive into cooking from the American south, I highly recommend this cookbook.  It is a great read, full of references to other cookbooks from the last two hundred years of African-American cooking in the Americas.  This recipe is the last recipe you will need to make this dish.  It is that good.  And so easy, a weeknight meal for certain.

• 3-1/2 C water + more as needed
• 1-1/2 C chicken stock
• 1 t salt, divided
• 1 C corn grits or polenta (not instant)
• 2 T butter
• 6 T whole milk
• 1/2 C shredded cheese
• 1/2 C bacon, diced (3-5 slices)
• 1/4 C flour
• 1 pound shrimp, peeled and deveined
• 1/2 C green onions, chopped
• pinch red pepper flakes
• 2 cloves garlic, peeled and pressed
• 1 T freshly squeezed lemon juice
• 1 T fresh parsley, chopped
• salt and pepper as needed

In a large saucepan, pour in water, 1 C stock, and 1/2 t salt. Bring to a boil over high heat. Gradually whisk in grits, 1/4 C at a time, stirring until well-blended. Bring mixture to a boil again, then reduce heat to low and simmer until tender. Mine took approximately 30 minutes. If it starts to get too thick, add water as needed. Once the grits are tender, remove from heat. Stir in the butter, milk, and cheese. Stir until the cheese is melted and incorporated. Keep warm until ready to serve.

In a skillet, cook the bacon over medium heat until the fat has been rendered and the bacon is cooked completely. Remove the bacon from the pan and drain on paper towels. Leave 2 T bacon grease in the pan...remove any more than that. Turn off the heat.

In a small bowl, combine the flour and remaining salt. Toss the prepared shrimp in the flour mixture to coat lightly on all sides.

Heat the bacon fat again until sizzling. Stir in the shrimp and sauté for 2 minutes. Add in the green onions, red pepper flakes, and garlic. Cook for another minute or two. Pour in the remaining 1/2 c.  stock and stir until the gravy is smooth and thickened, approximately 2 to 3 minutes. Stir in lemon juice, parsley, and cooked bacon.