BreakfastJanuary 13, 2017
Shrimp and Grits
A classic at any time, but most perfect before football sunday.
Props
Anson Mills for making the best grits on earth. The full recipe for their grits can be found here
Mise en Place
Produce
- 2scallions sliced thin
- 2 tbschopped parsley
- juice of 1/2 lemon
Dairy
- 3/4 cupnice cheddar grated
- 1/4 cupparm, snowed
- 2tbsbutter
Protein
- 1 lbshrimp
- 6strips thick bacon cut into lardons
Staples
- 1 cupanson mills coarse grits
- 1/4 tspwhite pepper
Directions
- Soak grits in 2 1/2 cups water overnight. Skimming off chaff before letting sit
- Put grits with soaking liquid in a saucepan and bring to a simmer, stirring constantly about 5-8 minutes (NEVER TO A BOIL)
- Reduce to lowest heat and cover
- On the side, heat 2 cups water and keep hot.
- Every 10 minutes, stir grits. If they are thick enough to hold spoon upright, stir in some water (you will add about 1 1/2 cups)
- After time #2 add 1tsp of 1 1/4 tsp of kosher salt
- Do this 4-5 times until grits are creamy and tender, but not mushy (about 50 minutes)
- When grits are almost done, heat up skillet and cook lardons
- When grits are done, evac to bowl and mix in butter. Then mix in cheese, pepper, adjust salt
- When bacon is done, evac and cook shrimp in grease
- When shrimp are done, evac and toss with bacon, scallions, lemon juice, and parsley
- Plate grits and top with shrimp stuff