Carolina Shrimp And Grits Cornbread From Martha White Recipes

SOUTH CAROLINA SHRIMP AND GRITS

Steps:

• Make the grits: Place grits in a bowl, and cover with cold water by about 3 inches. Stir grits so that bits of husk rise to the top; pour off top layer of water. Strain through a fine sieve, and transfer to a medium saucepan. Gradually whisk in 5 cups water and 1 teaspoon salt. Bring to a simmer, whisking, until beginning to thicken. Reduce heat, and simmer gently, stirring occasionally and scraping bottom and sides of pan with a wooden spoon, until thick and creamy, about 45 minutes. Remove from heat. Let stand, covered, for 30 minutes or up to 1 hour.
• Meanwhile, make the shrimp: Cook bacon in a large skillet over medium heat until beginning to crisp, about 5 minutes; transfer to a plate using a slotted spoon. Cook garlic, onion, and bell pepper in bacon fat, stirring occasionally, until just tender but not browned, 2 to 3 minutes.
• Season shrimp on both sides with salt and pepper. Raise heat to medium-high; push vegetables to edge of skillet. Add oil, and heat until shimmering. Sear shrimp in a single layer for 2 minutes. Flip, and sear for 1 minute. Push shrimp to edge of skillet; sprinkle flour into center. Cook, stirring flour into vegetable-shrimp mixture, for 2 minutes. Add stock. Simmer, stirring, until sauce thickens, about 2 minutes. Add lemon juice, and stir in reserved bacon. Season with salt and pepper.
• Just before serving, heat grits over medium-low. Stir in cheese and butter; season with salt and pepper. Serve shrimp over grits on warmed plates.

CHIPOTLE SHRIMP WITH CHEDDAR GRITS

Steps:

• In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

SHRIMP, BACON, AND GRITS

Steps:

• In a medium saucepan, combine 4 1/2 cups water with 1 1/2 teaspoons salt; bring to a boil. Whisk in grits; reduce heat to medium-low; cover, and cook, stirring occasionally, until creamy, about 30 minutes. Stir in butter and pepper sauce.
• In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 6 minutes. Transfer bacon to a paper towel; let cool, then crumble.
• Add half the shrimp to the rendered fat in skillet; season with salt and pepper. Cook, turning, until pink and opaque throughout, about 4 minutes. Transfer to a plate, and repeat with remaining shrimp.
• Serve grits with shrimp and crumbled bacon on top. Season with additional pepper sauce, as desired.