Shrimp and Grits

I've had a hankerin' for some good shrimp and grits - I found a few recipes and modified them into this.  Note:  THIS IS NOT DIETARY.  In fact, I'm pretty sure I gained weight as soon as one bite hit my mouth.  It's pretty rich too - probably can be stretched to four servings, especially with a nice salad dressed lightly (vinaigrette style dressing) and maybe a little warm bread.  Yum!!!

Shrimp & Grits

Serves 3-4

Grits

My favorite grits are Byrd Mill white grits.  They’re a local company out of Ashland, VA.  I find them at Martins, but you can order them online:  http://byrdmill.com/

• 1 cup skim milk
• 1 cup ½ and ½
• 2 T butter
• ½ cup White grits
• 1 C (or to taste) cheese (cheddar is very good)

In saucepan, heat up milk, ½ and ½, and butter.  Right when it’s starting to boil, stir in the grits, reduce the heat to low, cover, and cook for 25-30 minutes.  When the grits are at a good consistency, remove from heat and stir in the cheese.

Shrimp Ingredients

1 lb. shrimp, cleaned and deveined, tails removed too

½ red pepper sliced super fine

½ sweet onion, sliced super fine

4 slices of bacon

1/4 cup chardonnay

BBQ Butter

1 stick unsalted butter

1/2 t black pepper

1/2 t paprika

1/2 t kosher salt

Few shakes of dried basil leaves

4 cloves fresh or frozen garlic

3 t Worcestershire

1 T hot sauce, such as Sriracha, Kim Kim, or even Tabasco (or to taste)

Method

1. Melt butter in microwave safe bowl. Add all the ingredients for the “butter” to the melted butter and whisk thoroughly. Put in the fridge to firm back up (or freezer if you’re short on time.
2. Pan fry four slices of bacon until crisp. Remove onto a paper towel to drain access fat.  Drain fat from skillet.
3. Add vegetables to skillet and sauté until soft – 3-5 minutes.
4. Add shrimp and sauté for a few minutes.  Add wine to the skillet and cover for a few minutes.  Uncover pan, stir, and cook for a few minutes more.
5. Remove from heat.  Add the cold BBQ butter you made before to the shrimp and stir to melt. 
6. Plate the grits and serve the shrimp and “gravy” on top of the grits.  Crumble bacon on top.