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Lowcountry Shrimp and Grits

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Originating in the Carolina and Georgia Lowcountry, shrimp and grits is one of the most famous and popular Southern dishes served today in restaurants all over the country and one that exemplifies beautifully the subtle art of Southern shallow frying. On home territory, the sauce for shrimp and grits can be made with everything from bulk pork sausage to spicy andouille sausage to smoked ham, but just lately, I've been making mine simply with premium artisanal hickory- or apple-smoked bacon and find it hard to beat. Never does a grits dish call more for the superior stone-ground product than this one, so do make the effort to find some if you want your grits to be truly creamy and full flavored. And, as always, be sure to stir the grits periodically to prevent scorching."

List of Ingredients

The sauce:
â—¦ 6 slices bacon, chopped
â—¦ 2 small onions, chopped
â—¦ 1 medium green bell pepper, seeded and chopped
â—¦ 1 clove garlic, minced
â—¦ 1 teaspoon paprika
â—¦ ¼ teaspoon dried thyme, crumbled
â—¦ ¼ teaspoon dried oregano, crumbled
â—¦ Salt and freshly ground black pepper to taste
â—¦ 1 ½ pounds fresh shrimp, shelled, deveined, and cut in half
â—¦ 1 ½ cups chicken broth
â—¦ ¼ cup heavy cream

The grits:
â—¦ 6 cups water
â—¦ 1 ½ teaspoons salt
â—¦ 1 ½ cups grits (preferably stone-ground, not instant)
â—¦ 3 cups half-and-half
â—¦ 6 tablespoons butter, cut into pieces
â—¦ Freshly ground black pepper to taste


Recipe

To make the sauce, fry the bacon in a large, heavy skillet over moderate heat till almost cooked, about 8 minutes. Add the onions, bell pepper, garlic, paprika, thyme, oregano, and salt and pepper and fry, stirring, till the vegetables are softened, about 5 minutes. Add the shrimp and fry, stirring, for 2 to 3 minutes. Add the broth and cook, stirring, till slightly reduced, about 5 minutes. Add the cream, return to a simmer, and cook, stirring, till the sauce is slightly thickened, 5 to 7 minutes. Remove the sauce from the heat.

To make the grits, bring the water to a rolling boil in a large, heavy saucepan, add the salt, and gradually add the grits, stirring constantly for about 5 minutes. Add the half-and-half and butter and bring to a simmer, stirring. Cover and cook the grits slowly till very smooth and creamy, stirring from time to time, 50 to 60 minutes. Season with pepper and taste for salt.

To serve, reheat the sauce till hot, spoon mounds of grits on hot serving plates, and spoon the sauce over the grits.

Makes 6 servings