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.
- 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
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.