Shrimp and grits

Cook it at home: Charleston shrimp and grits

Use real stone-ground grits, not instant: they take 40 minutes and taste of corn. Cook the shrimp at the end so they stay tender.

Pans and tools

• Heavy saucepan
• Large skillet
• Whisk

You’ll need

• 1 cup (160 g) stone-ground grits
• 4 cups (1 l) water, plus more as needed
• 1 tsp salt
• 4 tbsp (55 g) butter
• 1/2 cup (50 g) grated sharp white cheddar
• 4 slices thick-cut bacon, chopped
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 lb (450 g) medium shrimp, peeled and deveined
• 1 cup (240 ml) chicken or shrimp stock
• 1 tbsp all-purpose flour
• 1 tbsp lemon juice
• 2 scallions, sliced
• Hot sauce, to serve

Steps

1. Bring the water and salt to a boil. Whisk in the grits, lower the heat and simmer, stirring often, for 40 to 45 minutes, adding water if they get too thick.
2. Stir in 3 tbsp of the butter and the cheddar. Keep warm on the lowest heat.
3. Cook the bacon in a large skillet over medium heat until crisp. Lift it out and keep 2 tbsp of the fat in the pan.
4. Add the onion and pepper and cook for 5 minutes until soft. Add the garlic for 1 minute, then stir in the flour.
5. Pour in the stock and simmer for 3 minutes until it thickens into a light gravy.
6. Add the shrimp and cook for 2 to 3 minutes, just until pink. Stir in the lemon juice, the last tablespoon of butter and the bacon.
7. Spoon the grits into bowls, top with the shrimp and gravy, and finish with scallions and a few shakes of hot sauce.

Contains: ['shellfish', 'dairy', 'gluten'].

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