Chef Michelle Weaver’s Shrimp and Grits

(Iain Bagwell for Southern Living)

Fresh shrimp and local hand milled grits are what make this version an authentic lowcountry favorite. Plus, the hickory smoked bacon and Parmigiano-Reggiano add a rich, savory flavor.

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Servings: 6

Ingredients:

2 cup uncooked white coarse-ground grits

1/2 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup unsalted butter

1 pound unpeeled, medium-size raw shrimp (2 8/31 count)

4 Thick hickory-smoked bacon slices, diced

6 tablespoon unsalted butter

1 Medium-size Vidalia onion, diced

1/2 Poblano pepper, diced

3 Garlic cloves, minced

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

1/4 teaspoon ground red pepper

1 tablespoon all-purpose flour

1/2 cup chicken broth

1/4 cup Madeira

2 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

Green onion, chopped

Preparation:

Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium and cook, whisking constantly for 5 minutes. Cover, reduce heat to low and cook, stirring occasionally for 1 hour or until tender. Fold in cheese and 1/4 cup butter.

Peel shrimp; devein, if desired.

Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp. Remove bacon and drain on paper towels, reserving 2 tbsp. of drippings in skillet.

Melt 6 tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often for 1 to 2 minutes. Add salt and white and red pepper; toss to coat.

Sprinkle flour over shrimp mixture; toss. Add broth, Madeira and lemon juice. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.