Carolina Shrimp and Grits

Shrimp and Grits
Yield
1
Yield
1
Shrimp and Grits
Yield
1
Yield
1
Ingredients
Grits
  • 5tablespoons unsalted butter
  • 1/2cup very course gritsAnson mill pencil cob grits
  • 1 1/2cups whole milk
  • 4cups water
  • t.t. Salt and pepper
Shrimp and Sauce
  • 3tablespoons unsalted butter
  • 3ounces extra-large shrimppeeled and deveined. About 4 each
  • 1/2tablespoon tomato paste
  • 1/2cup water
  • 1 1/2slice baconcut into 1/2-inch pieces
  • 1ea garlic cloveminced
  • t.t. Salt and pepper
  • 2teaspoon all-purpose flour
  • 1/2tablespoon lemon juice
  • 1/2teaspoon Tabasco sauceplus extra for serving
  • 2 scallionssliced thin
  • 1/2teaspoon chicken base
Yield:
Instructions
Grits
  1. Melt 1 tablespoon butter in medium saucepan over medium heat. Add grits and cook, stirring often, until fragrant, about 3 minutes.
  2. Add milk, water, and 3/4 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to low, cover, and simmer, stirring every 10 minutes or so. (don't burn grits), until somewhat thick and creamy. (use a thick bottomed sauce pot so the grits don't burn.) If the grits are too thick add more milk or water and don't forget to re-season. Cooking course grits will take 1 1/2 hours.
  3. NOTE: Certain grits or hominy will have different cooking time depending on their size and how they are processed.
  4. Remove from heat, stir in remaining 3 tablespoons butter, and season with salt and pepper to taste. Cover and keep warm.
Shrimp and Stock (sauce)
  1. Meanwhile, bring 1/2 cup water, 1 teaspoon base, 1 tablespoon butter and tomato paste to a boil. Stir. Shut off heat and set aside.
  2. Cook bacon in a small skillet or sauce pot over medium-low heat until crisp, 7 to 9 minutes. Don't let it brown too much. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 1 minute. Transfer everything to bowl.
  3. Melt 1 tablespoon butter in now-empty skillet (or sauce pot) over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.
  4. Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.