Its been a while, but it sure feels good to get on here and start writing. A few of you have been asking about this recipe, beings that we eat this at least twice a month, sometimes more. If you are one of the ones that has not been asking for this, well you are in luck. Shrimp and Grits is such a classy southern dish, grits can be so, just blah, I personally was never a big fan. When you pair them with shrimp, its pure magic. Add a little of this and a little of that and, hallelujah, its delicious, quick and easy.
1 lb Fresh White Shrimp
1/2 Diced Yellow Onion
3 Seeded and Diced Jalepenos
6 Slices Smoked Bacon, Cubed
1/2 Cup Sharp White Cheddar Cheese
1 Tbs Butter
1/4 Cup White Wine
Juice Of Half a Lemon
2 Cups Milk
1/2 Cup Stone Ground Grits
Salt
Fresh Ground Black Pepper
Lemon Pepper
Cayenne Pepper
2 Tbs Heavy Cream
I start by seasoning the shrimp, make sure they are cleaned, peeled, deveined. I also choose to leave the tails on, but that is just how i prefer to eat shrimp, they could also be taken off. I then season them with Salt, Pepper, Lemon Pepper and a little Cayenne, set aside. Chop and dice the onion, bacon, and jalepenos. Cook the onions, bacon and half the jalepenos until the bacon is crisp and the onions are golden brown. Drain on a paper towel and set aside. In the same pan add the butter, white wine, and lemon juice, cook the shrimp for about 3 to 4 minutes until just cooked through. Shrimp cook quick and easy so keep a close eye on them. For the sinfully creamy spicy grits, boil the milk, add the grits and whisk until thickened, then add the shredded cheddar and the other half of the diced jalepenos and salt and pepper to taste. At the very end, whisk in the heavy cream, that adds the extra creamy goodness to this dish. To plate, a big spoon full of grits, then the shrimp ,top it all off with the bacon and onions and a little fresh chives. Enjoy!
This meal is so delicious, filling, and impressing for any occasion. A great way to put a little twist on a southern classic. P.S- NEVER and i mean NEVER make your grits with water. Bless your Heart if that is the way you have been making them, STOP NOW!
