Monday, October 10, 2011

Shrimp & Grits

Shrimp and grits are one of those dishes that I think everyone should love - and if they don't, I wonder what's wrong with them. It's pure Southern joy wrapped up in a dish. This particular recipe is from the September issue of Bon Appetit, which featured some of the best restaurant breakfast dishes around. This dish is from Peels in New York City.

I did tweak it a bit, and my changes are below. Check out the original if you're interested. This was a quick weeknight meal and totally hit the spot. Tasty and easy!

Shrimp & Grits
1 cup quick cooking grits
1 cup grated sharp cheddar
1 tablespoon butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper

4 slices bacon, diced
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
1 pound shrimp, peeled and deveined
1/4 cup beer
1/4 cup chicken stock
1 tablespoon chopped fresh tarragon

Bring 3 cups water to a boil in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken (about 5 minutes). Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add bacon pieces and cook until crispy. Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through and the sauce cooks down a bit, about 4 minutes. Remove skillet from heat; set aside.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Sprinkle tarragon over.

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