Fallen Souffle

Shrimp and Grits has become one of my favorite meals. When I go out to eat and see it on the menu I have to try it, it has become my baseline dish of a restaurant. I figured it couldn’t be too hard to try to recreate the dish; grits are cheap, cheese comes in a ton of varieties and shrimp takes no time to cook…oh and bacon makes everything better!

I started with a really basic recipe from Bobby Flay. It take no time to make and the results are good. I still need to work on adding my own twist on it, maybe some mushroom or scallops and maybe a different cheese but I didn’t get any complaints from the taste testers.

One thing to note, my grits took no where near 25 minutes to cook, I went by the package instructions and mine took about 7 minutes so read the instructions on your grits! Overall is took about 20 minutes to put these meal together and was perfect for the cold weather that is rolling into NC.

Shrimp and Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
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. 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.

If you enjoyed this post, make sure you subscribe to my RSS feed!

This entry was posted on Sunday, November 18th, 2007 at 12:41 pm and is filed under Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.