... and there was Shrimp -n- Grits. And God saw the Shrimp -n- Grits; that it was good.
Tonight I was planning on making some fancy schmancy balsamic chicken breasts, but it turns out my chicken didn't thaw. I was in a conundrum. So I fell back on the most delectable and perhaps one of the easiest of old favorites - Shrimp -n- Grits. And since there hasn't been a Takin' It Back to the Old School post in 6-8 months, I decided I should share tonight's Old School Favorite. So here we go.
Shrimp -n- Grits
4 cups water
Salt and pepper, to taste
3/4 cup quick cook grits
3 tablespoons butter
Lots and lots of shredded sharp cheddar cheese
1 pound shrimp
6 slices bacon
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
Dried minced garlic
First, scrub in and perform a skinectomy and coloectomy on your shrimp.... i.e. peel it and remove the poo string.
Put some water on to boil. While that's going on fry the six slices of bacon until it's super crisp. Unless you're one of those weird people who prefers floppy bacon. If so, stop reading this and punch yourself in the ear. You may now continue. Take the bacon out of the skillet, but save the grease. Chop the bacon, scallions and parsley.
When the water boils, add grits. Whisk them around for a bit, throw in about 1 Tbsp. garlic, then turn the heat down, put a lid on your pot and let 'em simmer for about 5-8 minutes.
In the leftover bacon grease, cook the shrimp until they turn pretty pink. Now, dump in lemon juice, chopped bacon, parsley, scallions and about 1 Tbsp of the minced garlic. Saute for 5 minutes or so.
Uncover the grits and whisk in butter and cheese. When you think you've added too much cheese add some more. Then you're ready to eat. Spoon grits into a bowl. Top with the shrimp mixture and a little freshly ground pepper. Nom.
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