Shrimp and Grits

As I understand it shrimp and grits started out in the Charleston area as a somewhat humble dish eaten by fishermen for breakfast, but migrated to elegant tables and is now served in restaurants all over the place. Del and I have tried shrimp and grits just about every time we have seen them on a menu and each time, they have been at least a little different. The other night we tried them in Carrollton and they were served on smoked Gouda grits. The recipe I use is a combination of the elements we enjoyed most at the various restaurants and tends to change a little depending on where we ate them last.

Recipe:

Note: Before starting this recipe refer to the Oct. 5, 2011 post with suggestions on buying and preparing shrimp and the recipe for shrimp stock.

2 lb. raw shrimp bought in the shells ( I like easy peel)
2tbs. olive oil
2 large cloves garlic, minced
3-4 tbs. minced onion
4 slices bacon
1 recipe shrimp stock (Oct. 5 post Be sure to reduce until really syrupy)
¼ c. nonfat half and half
¼ c. or more grated parmesan cheese
Black pepper to taste
2 or more shots hot sauce
Parsley for garnish


Heat olive oil in large saucepan and add chopped bacon. When bacon is nearly crisp, add shrimp, garlic and onion and cook 2-3 minutes until shrimp are just beginning to turn pink . Remove shrimp from pan.

Add:
shrimp stock
nonfat half and half
grated parmesan
black pepper to taste
hot sauce

Simmer a couple of minutes until bubbly. Adding back the shrimp at the last minute.

Notes:
If you don't have enough sauce, add a little more half and half or a bit of stock until it seems to be enough and tastes right.

If the sauce tastes bland, you might add a little clam base.

If the stock is too thin, add a little cornstarch slurry.

If it isn't garlicky enough, sprinkle in some garlic powder

If the shrimp are large, or you want it to look like more, cut them in half lengthwise.

After eating at SNOB in Charleston, I sometimes add ¼ cup sliced okra and ¼ cup corn for the last 2-3 minutes and add ¼ cup halved cherry tomatoes on top of the finished dish.

Sometimes I serve the sauce over cheese grits. Then I usually eliminate the cheese from the sauce.

If I don’t have shrimp shells, I use clam juice, clam base or boxed seafood stock as the base for the shrimp stock recipe in the Oct. 5 post. Just be sure to reduce it well and taste to be sure it has sufficient seafood flavor. If not you might add a little clam base.

This makes enough for at least 8 servings of grits. I usually use the 5
minute kind, but the old fashioned coarse ground slow cooking ones have a
great texture if you can find them and have the patience. I add about 1/4cup more water than it calls for the 8 servings so the grits won't be
too stiff.

The dish is really pretty if you pour the grits out on a platter that has a rim and then pour the grits over it. I've also just
used individual bowls and served from the pots on the stove.