Name: Shrimp and Grits
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 6 slices bacon, cut into lardons; Extra-virgin olive oil, for the pan; 12 large shrimp, peeled and deveined; Kosher salt; 2 teaspoons Creole seasoning; 2 ribs celery, diced; 1/2 yellow onion, diced; 1/2 red bell pepper, diced; 3 cloves garlic, minced; Zest and juice of 1 lemon; 1 tablespoon Worcestershire sauce; 1/4 teaspoon cayenne; 4 cups chicken stock; 2 tablespoons unsalted butter; 1/4 cup parsley leaves, chopped; 1 cup whole milk; 1 bay leaf; 1 cup stone-ground yellow grits; 1 cup shredded sharp white Cheddar

Directions

Add the bacon into a sauté pan with a drizzle of olive oil. Turn on the heat to medium and cook to slowly render the fat and crisp the bacon, stirring often, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and reserve, leaving the bacon fat in the pan.
Pat the shrimp dry and season to taste with salt and 1 teaspoon of the Creole seasoning. Sear the shrimp in the bacon fat in a single layer, about 2 minutes per side, until just opaque; they will finish in the sauce later. Remove from the pan and set aside. Drain the residual bacon fat from the pan and discard. Add the celery, onion and bell pepper and salt to taste into the pan and sauté until soft, about 5 minutes. Add the garlic and sauté for another 2 minutes, until soft and fragrant. Add the lemon zest and juice, Worcestershire sauce, cayenne, the remaining 1 teaspoon Creole seasoning and 1 cup of the chicken stock. Bring to a boil, then reduce to a simmer and cook until it lightly thickens, about 5 minutes. Swirl in the butter to finish and adjust seasoning if necessary. Finally, toss the shrimp and bacon back into the pan and stir until the shrimp is coated in the sauce. Turn off the heat and fold in the parsley.
For the grits, add the remaining 3 cups chicken stock, the milk and bay leaf into a saucepot and season well with salt. Turn on the heat and bring to a boil. Add the grits in a slow, gradual stream while constantly whisking to prevent lumps. Bring back to a boil, then reduce to a gentle simmer on medium-low heat and cook for 10 minutes, stirring often. Add the cheese and stir to melt. Discard the bay leaf. Turn off the heat and press a piece of plastic wrap on the top layer of the grits to prevent a skin from forming until ready to serve.
Serve the shrimp and sauce over the grits.

Shrimp and Grits

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