Categories: Entree

Ingredients

• 1 1/2 lbs medium shrimp, peeled halved lengthwise and deveined
• juice of 1 lemon
• tabasco
• 1 1/2 tsp salt
• 1 1/2 cups stone ground grits
• 6 thick slices bacon, chopped
• 1/4 cup finely chopped green bell pepper
• 1 garlice clove, minced
• 1/2 cup thinly sliced scallions
• 2 tbsp all purpose flour
• 1 cup chicken stock
• 1 - 2 tbsp unsalted butter
• 1 cup grated cheddar cheese

Directions

1. Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauces.

2. Let sit while preparing grits and gravy.

3. Make the grits in large heavy saucepan, First bringing 6 cups of water and 1 tsp of the salt to a boil.

4. Whisk in the grits a few handfuls at a time.

5. When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

6. While the grits simmer, get the gravy under way.

7. Fry the bacon in a medium skillet over medium heat until brown but still limp.

8. Stir in the onion, green pepper, and garlic and contnue cooking until the onion and pepper are limp, about 5 minutes.

9. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer.

10. Stir in the stock and remaining salt and cook for 5 minutes longer.

11. Remove from the heat while you finish the grits.

12. When the grits are thick and creamy, stir in as much of the butter as you wish, followed by cheese.

13. Add a splash of hot pepper sauce and additional salt if you like.

14. Cover the grits while you finish the gravy.

15. Return the gravy to medium heat and stir in the shrimp.

16. Cook until the shrimp are opaque throughout, about 5 minutes.

17. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

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