Shrimp ‘N Grits

  Creamy Grits

2 cups Stone Ground Grits (not quick-cooking)

4  cups Chicken Stock/ Broth

1 stick of butter 

3 1/2 cup Heavy Cream

1/4 cup of fresh grated parmesan

Salt & Pepper to taste

In a nonstick pot, combine chicken broth and grits. Bring to a boil and cook for 3 minutes, stirring constantly.  Turn to medium-low heat, stir in butter and reduce liquid by half.  As liquid reduces, add heavy cream in 4 additions, stirring occasionally.  Process should take about an hour.  When liquid has been absorbed, remove from heat and add parmesan, salt and pepper. 

Shrimp

5 pounds of fresh-caught medium-sized shrimp, peeled

2 cups all-purpose flour

1 1/2 pounds of thick- cut bacon

1 large onion, chopped

1 red bell pepper, diced

5 cloves of garlic, minced

6 cups of chicken broth

2 tbsp of Worcestershire

juice of 3 lemons

3 tbsp Italian Parsley, chopped

Hot sauce

Salt & Pepper

Place shrimp and flour in very large ziploc bag.  Shake it until all of the shrimp in completely coated.  Set aside. In a large heavy bottomed pot, cook the chopped bacon until crispy,  Remove bacon with a large slotted spoon and place on paper towel-lined plate.  Add onion, pepper and garlic to bacon drippings. Cook for about 5 minutes- until onion is translucent.  Remove with slotted spoon to another paper towel-lined plate.  Remove shrimp from ziploc shaking of excess flour from each shrimp and place in bacon drippings in pot. Cook for 7-8 minutes, until shrimp is pink on the outside but not cooked through.  Remove shrimp and place on another plate and set aside.  Add onion mixture, chicken broth, Worcestershire and lemon juice to the pot.  Simmer for 15-20 minutes, stirring occasionally.  Add the reserved shrimp to the pot.  Simmer about 20 more minutes until sauce thickens, stirring occasionally.  Add salt, pepper and hot sauce to taste.  Stir well. Remove from heat and add parley and reserved bacon.  Serve over Creamy Grits.