LOWCOUNTRY SHRIMP AND GRITS

Lowcountry Shrimp and Grits image

Provided by Lynette !

Categories Seafood

Time 1h55m

Number Of Ingredients 20

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GRITS
2 c uncooked white, coarse-ground grits
1/2 c parmigiano-reggiano cheese, freshly grated
1/4 c unsalted butter
SHRIMP SAUCE
1 lb unpeeled, medium size raw shrimp (28/31 count)
4 slice thick hickory-smoked bacon, diced
6 Tbsp unsalted butter
1 medium vidalia onion, diced
1/2 poblano pepper, diced
3 clove garlic, minced
1/2 tsp kosher salt
1/4 tsp ground white pepper
1/4 tsp ground red pepper
1 Tbsp all-purpose flour
1/2 c chicken broth
1/4 c madeira
2 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
1 green onion, chopped

Steps:

1. Prepare Grits: 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, 5 minutes. Cover, reduce heat to low and cook, stirring occasionally, 1 hour or until tender. Fold in the cheese and 1/4 cup butter.
2. Prepare the Shrimp Sauce: Peel and devein shrimp.
3. Cook the bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove the bacon, and drain on paper towels, reserving 2 tablespoons drippings in the skillet.
4. Melt 6 tablespoons butter in hot drippings in the skillet. Reduce heat. Add onion, poblano pepper, and garlic; saute 2 minutes or until onion is translucent. Add the shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
5. Sprinkle the flour over the shrimp mixture; toss. Add broth and the next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from the skillet. Stir in the bacon and parsley. Serve over grits with the green onions.