Shrimp & Grits
In 1976, South Carolina declared grits the official state food. This recipe for Shrimp and Grits will certainly explain why!
4 cups water or chicken broth – I prefer the broth
Salt and pepper
1 cup stone-ground grits – no instant grits allowed here
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink (do not overcook). Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Variations: 1.throw in some chopped red and green pepper with the cooking bacon
2.throw in 1/2 pound of summer sausage cut in chunks