I've always wanted to eat "shrimp and grits" which is a real Southern Lowlands dish. After searching on Google I quickly found out that it's a technique not a hard and fast recipe. Well it may be to some, but there's some 1.8 million results on Google
with no recipe being the same.
I used what was available in the kitchen. Serves two.
For the shrimp:
12 extra large shrimp thawed, peeled and cleaned
2 slices bacon chopped
1/2 medium white onion, sliced
1/3 red bell pepper large dice
1 tbs garlic
1/4 tsp red pepper flakes
1/4 tsp red pepper powder
2 tsp dried parsley
2 tsp "Cajun seasoning"
1/2 cup Bota-box Pinot Grigio
1/2 cup instant Quaker grits
2 cups water
2 thickish slices of smoked Gruyere, diced
1/4 tsp salt
First make the grits- as they boil add the cheese and stir stir stir. When almost incorporated and the grits still easy to stir cover and remove from the heat and set aside. For this dish I wanted them to flow like Risotto on the plate.
Render the bacon over medium low heat. Remove from skillet leaving fat. Add onion and saute. As they approach translucency add the bell pepper, garlic and spices then saute for a minute or so and cover. When the onions are clear deglaze with the wine and add the shrimp.
When they start to turn pinkish cover and remove from the heat.
Stir the bacon into the cheesy grits and spoon onto hot plates- then divide the shrimp and sauce over the spreading grits. Serve immediately. This is best served hot.