Another craving for breakfast this morning. I absolutely had to have shrimp and grits. In the Low Country of South Carolina and particularly Charleston, shrimp and grits has been considered a basic breakfast for coastal fishermen and families for decades during the shrimp season (May through December). They call it simply "breakfast shrimp." The dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter.
I've added a few ingredients and if you'd rather use "quick grits" due to time go right ahead. But either form of grits you use, this will become a favorite.
1 1/2 pounds medium shrimp, peeled, halved lengthwise and deveined
Juice of one lemon
Hot Sauce of your choice
1 1/2 t. salt or more to taste (but be careful! Bacon will add salt)
1 1/2 cup stone ground grits
6 slices bacon, chopped
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
2 garlic cloves, minced
1/2 cup thinly sliced green onions
3 T. all purpose flour
12 oz. chicken stock
2 T. unsalted butter
1 cup grated sharp Cheddar cheese
Combine the shrimp with the lemon juice and a couple of dashes of hot sauce. Set aside.
For the grits: Cook according to package directions. If you want to use quick cooking, who am I to judge you! ; ) Purists would say you have to use stone ground grits and that's fine if you want to and have the time. Either way...substitute a little chicken broth for some of the water. It will add another dimension to the grits. When the grits are thick and creamy, you can add a few tablespoons of heavy cream and the 2 T. of unsalted butter. When those are incorporated, gently fold in the sharp cheddar cheese.
While the grits are cooking, let's make the gravy.
Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture and continue sauteing for 5 minutes longer. Stir in the chicken stock and cook until thickened. If gravy becomes too thick, thin it to desired consistency with a little more chicken stock or water. Remove from heat while you add the cream and cheese to the grits.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout. This won't take but 4 - 5 minutes at the most. Serve immediately. Plate the grits and cover them with shrimp and gravy. Top with a little chopped parsley and another splash or two of hot sauce or lemon juice if desired.
For the grits: Cook according to package directions. If you want to use quick cooking, who am I to judge you! ; ) Purists would say you have to use stone ground grits and that's fine if you want to and have the time. Either way...substitute a little chicken broth for some of the water. It will add another dimension to the grits. When the grits are thick and creamy, you can add a few tablespoons of heavy cream and the 2 T. of unsalted butter. When those are incorporated, gently fold in the sharp cheddar cheese.
While the grits are cooking, let's make the gravy.
Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture and continue sauteing for 5 minutes longer. Stir in the chicken stock and cook until thickened. If gravy becomes too thick, thin it to desired consistency with a little more chicken stock or water. Remove from heat while you add the cream and cheese to the grits.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout. This won't take but 4 - 5 minutes at the most. Serve immediately. Plate the grits and cover them with shrimp and gravy. Top with a little chopped parsley and another splash or two of hot sauce or lemon juice if desired.
Damn - I'd want a spoon and a slice of toast so I don't miss one drop of the gravy!!!
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