Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- 1 1/2 cups freshly cooked grits
- 4 oz. shredded cheddar cheese
- 12 oz. 15/18 count shrimp; peeled
- 2 Tbsp. butter
- 3 slices smoked bacon
- 1/2 cup chopped onions
- 2 Tbsp. chopped celery
- 2 Tbsp. chopped green bell pepper
- 1 garlic clove; finely chopped
- 1 bay leaf
- 1 pinch dried thyme
- 1/4 c white wine
- 1 1/2 Tbsp. flour
- 1 1/2 cup clam juice
- 1 Tbsp. tomato paste
- 1/4 cup heavy cream
- Tobasco Sauce to taste
- Salt and pepper to taste
Preparation:
1. Make the grits according to package directions. Stir in cheese until melted then season with salt and pepper to taste.
2. In a non stick skillet, melt the butter over medium-high heat and cook shrimp for 2 minutes per side. Set aside, the shrimp should be under-cooked.
3. In a large sauté pan cook the bacon until crisp over medium heat. Drain bacon but reserve grease in pan.
4. Add onions, celery, and pepper and saute until softened. Add garlic, thyme, and bay and cook 1 minute more.
5. Increase heat to high, add white wine, and cook until evaporated.
6. Reduce heat to medium and sprinkle with flour, mix thoroughly and cook, stirring frequently with a spatula for 3 minutes and scraping the bottom to prevent burning.
7. Add clam juice and tomato paste and whisk vigorously to avoid lumps. Bring to a simmer and stir in cream.
8. Cook, stirring occasionally, until thickened.
9. Taste and season with salt, pepper, and hot sauce to your preference.
10. Add shrimp and cook another 2 minutes. Serve spooned over grits with more hot sauce on the side.
Note: There is nothing better with this dish than fried green tomatoes or fried okra.