Shrimp and Grits

Since tonight was just leftover white chili (just as tasty the second time around), I've decided to post one of our favorite recipes: shrimp and grits. We pulled this from a Southern Living Homestyle Cookbook. The first time we fixed it, we were literally speechless after our first bite. We have never varied from this recipe: it's perfection. We do add a little more heat, but that's such a subjective taste that it's best to start as-is, then bring some Tabasco sauce to the table if you feel like you need that heat. It also makes a difference to use block cheeses and shred them using a grater or a zester--the taste is even better if you choose to invest just a few extra minutes.

I have yet to find this version on the Southern Living website, but we are here to spread joy, so here goes:

Shrimp and Grits
makes 4 servings
prep time: 30 min.
cook time: 40 min.

2 c. water
1 (14 oz.) can chicken broth
3/4 c. half-and-half
3/4 tsp. salt
1 c. regular uncooked grits
3/4 c. (3 oz.) shredded Cheddar cheese
1/4 c. grated Parmesan cheese
2 Tbsp. butter
1/2 tsp. hot sauce
1/4 tsp. ground black (or white) pepper
3 bacon slices
1 lb. unpeeled, medium-size raw shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1 c. sliced mushrooms
1/2 c. chopped green onions
2 garlic cloves, minced
2 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1/2 c. chicken broth
1/4 tsp. hot sauce

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon, and set aside.

Sprinkle shrimp with pepper and salt.

Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp turn pink. Whisk together flour and lemon juice until smooth. Add flour mixture, chicken broth, and hot sauce, and cook 2 more minutes until mixture is slightly thickened, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits, and top with crumbled bacon.

I'm on my own for dinner tomorrow night, so probably no pictures, but I will be posting a cornbread recipe that gets a lot of compliments and has made the rounds among my friends. It's a great accompaniment to shrimp and grits, actually-if you need a side. Normally, we just split the main dish and indulge in culinary delight!