Sunday, February 20, 2011
I was watching a cooking show on my favorite cooking network and got the craving for some Gulah style shrimp and grits. I'll just have to spin off the calories at the gym next week.
I don't really follow a given recipe but do use them as a base.
Shrimp and Grits
Grits (you can use Quick grits, polenta, stone ground grits, whatever you prefer) Follow package directions to prepare the grits.
Per each serving of grits, I added about about a quarter of a TB of butter.
I also added about a 1/4 cup shredded cheddar cheese to each serving of grits.
I had a dozen medium sized shrimp per serving (not sure what the count is per pound). Added hot sauce (to your heat tolerance) and about 2 tsp of lemon juice to shrimp. Set aside for a bit.
bacon- 2 slices per serving cooked til browned and crisp. Chop the bacon.
Reserved enough bacon fat to coat cast iron skillet.
Cooked sliced scallions (can sub onion if you wish) and a clove of minced garlic in bacon fat for about 2 minutes.
Then added the shrimp and 2 TB of chopped parsley.
It's done when the shrimp just turn pink.
The only added salt and pepper was in the grits. If you feel the need, you can season to taste with salt and pepper.
Add shrimp mixture to bowl of grits. Top with chopped bacon.