Thursday, September 20, 2012

Shrimp and Grits

I don't know why I waited so long to have Shrimp and Grits. This recipe is from Joy of Cooking. I forgot to take a photo of dinner, but the Hubs and I both agreed this recipe deserves repeat appearances.

Shrimp and Grits

for the Shrimp:
1-1/2 lbs shrimp, peeled and deveined, then set aside
4 oz bacon, cut into 1/2" slices
1 onion, minced
1+ garlic cloves, minced (the recipe only called for one, but seriously? I love garlic, the more the better)
2 Tbsp flour
15 oz can of tomatoes (or a pint of home canned tomatoes)
1/2 tsp salt
1/4 tsp red pepper, pummeled in a mortar and pestle
1/2 c half & half

Reserve the shrimp shells and put in a pot with 2 cups of water. Bring to a boil, then simmer until half the liquid is gone.

Saute the bacon in a large (I used cast iron) skillet, until light golden.
Add the onion and saute until almost translucent.
Add the garlic and saute a minute or so.
Add the shrimp and saute until starting to turn pink, about 3 minutes.

Stir in the flour and the reserved shrimp juice that's been boiling on the stove. Simmer until the liquid has reduced down. Then mix in the tomatoes and seasonings. Simmer until the liquid reduces down. Then add the half and half and simmer to desired consistency.

In the meantime, make the Grits:

3 cups water
2 Tbsp butter (NOT MARGARINE!)
1/2 tsp salt

Bring the above to a boil, then stir in 3/4 c old fashioned grits (polenta). Turn down heat and simmer until liquid has reduced. Then stir in 3/4 c water and simmer until reduced again. Then stir in half & half, a 1/2 c at a time (up to 2 cups), and cook to reduce, until at desired consistency.

The grits take forever to make. It's like making risotto.

We ate this with corn (because we didn't get enough corn from the grits?!). I put sriracha and an italian cheese mix on top of mine.

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