Shrimp 'n' Grits

Yields: 6 servings

Kelly

ingredients

Grits

3 cups milk
2 cups half-and-half
1/4 tsp salt
1 cup quick white grits
1/2 cup butter
1 cup grated Parmesan cheese

Shrimp

1 tsp salt
2 tsp Cajun seasoning
24 large (16 to 20 count) fresh or frozen shrimp, shelled and deveined
6 slices bacon
1 onion, diced
1 green pepper, seeded, deveined, and diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup cremini or mixed wild and commercial mushrooms
1/4 cup flour
4 cups fish stock
Juice of 1/2 lemon
Dash of Tabasco
1/2 tsp pepper

directions

Grits

In a large saucepan, heat the milk, half-and-half, and salt over medium-high heat until it steams. Gradually stir in the grits and cook, stirring occasionally, for about 10 minutes. Stir in the butter and Parmesan until completely melted. The grits should be creamy loose, like cream of wheat. If the seem too thick, add water.

Shrimp

1
In a small bowl, mix together the salt and the Cajun seasoning. Rub the mixture all over the shrimp. Place in a medium bowl, cover and refrigerate.
2
In a large, heavy pot, fry the bacon over medium-high heat until crisp. Transfer to paper towels to drain; reserve for another use. Add the onion, bell pepper, celery and garlic to the bacon fat in the pot and cook over medium heat until tender, about 5 minutes. Add the mushrooms and cook another 5 minutes, until the mushrooms have given up their juice and reabsorbed it again. Sprinkle the flour over the vegetables and cook, stirring until it is absorbed. Gradually whisk in the stock and cook, whisking constantly, until thickened and creamy. Stir in the lemon juice, hot sauce, and the pepper. Add the shrimp and simmer, stirring occasionally for 3 to 4 minutes, until they turn pink.
3
To serve: Spoon grits into 6 soup bowls and divide the shrimp mixture among them. Eat immediately.

Source: Kelly