I have recently discovered the wonder of grits. I've lived in the South my whole life and I've had them periodically, but only in the past two or three months have I come to actually enjoy (and, in fact, relish) them.
I haven't made this yet but it's supposed to be one of the best shrimp & grits recipes known to man. It's from Crook's Corner, a restaurant in Chapel Hill that elevates Southern cooking to rich-people food without sacrificing soul. Bill Neal put the place on the map in the 80s and after his death, his protege Bill Smith took over. This is Bill Neal's recipe which I plan to try this week.
Shrimp and Grits
2 cups water
1 (14 1/2 ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup grits
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons butter
1/2 teaspoon Tabasco sauce
1/4 teaspoon white pepper
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup flour
1 cup sliced mushrooms
1/2 cup sliced green onion
2 cloves garlic, minced
1/2 cup fat-free low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon Tabasco sauce
lemon wedge
Directions
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; set aside but keep warm.
Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
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 are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.