Every now and then I try to pay homage to my dad’s southern roots, and this comfort dish is absolutely the perfect way to do it. But please do not eat this if you have to fit into your skinny jeans the next day I repeat DO NOT. This meal is wonderfully hearty and comforting, yet the shrimp and the spice seem to make it perfect for some of those cooler rainy spring nights. I typically serve this with asparagus, our favorite veggie. Please enjoy and relish in the grits!Shrimp and Sauce:
1 1lb package of Extra Large Raw Shrimp peeled and deveined
4 strips of Bacon cubed
1 small tomato diced
1 green pepper diced
1 small onion diced
Flour
2 TBSP Butter
1 Cup Half and Half
Parmesan Cheese
Dash of Hot Sauce
Sautee onion and pepper in olive oil until softened add in tomatoes allow mixture to cook for a few more minutes salt and pepper to taste. Add in the shrimp and cook until pink, do not over cook. In the mean time in a different skillet, brown bacon remove brown bacon from drippings with a slotted spoon and drain on a paper towel. Remove all but a small amount of grease from skillet, sprinkle in flour to make a roux you want the flour to brown once this has happened add the half and half and whisk until it begins to bubble and thicken, add the cheese and hot sauce to your liking, and finish the sauce with the butter.
Grits:
1 Cup Quick Grits
¼ Cup Butter
½ Cup Half and Half
1 Cup Fresh Grated Sharp Cheddar Cheese
1 Cup Fresh Grated Pepper Jack Cheese
A few drops of hot sauce
Salt and Pepper to taste
Cook Grits according to package directions. When grits are finished add half and half, half the butter and all the cheeses whisk quickly, when cheese in nearly incorporated add season with hot sauce, salt and pepper to your taste, finish with the remaining butter to make smooth. If the grits are too thick for you liking just add more half and half or milk.
Serve grits as the base for the shrimp and sauce, or sometimes we just eat them plain!
