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Shrimp and Grits

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Ingredients
  

For the Grits:

  • 1 cup yellow grits
  • 4 cups water
  • ½ tsp. kosher salt
  • 3 tbsp. butter, salted or unsalted
  • ⅓ cup heavy cream
  • 1 cup cheddar or asiago cheese, shredded

For the Shrimp:

  • 5 - 6 strips high-quality bacon, sliced or chopped into small pieces
  • 1-pound large shrimp, peeled and deveined
  • 4 scallions, sliced
  • 1 tbsp. garlic, minced
  • 2 tsp. lemon juice, freshly squeezed
  • 2 dashes Tabasco sauce, optional

Instructions
 

To prepare the grits using a rice cooker:

  • Combine the grits, water, and salt in the rice cooker, and run a normal white rice cycle.
  • When the cycle is over, stir in the butter and cream; stir in the cheese.
  • Season to taste and make necessary adjustments. 

To prepare the grits using a stovetop:

  • In a non-stick saucepan, bring the water to a boil; add the grits and salt.
  • Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed.
  • Stir in the butter and cream and then the cheese.
  • Taste and make necessary seasoning adjustments.

How to prepare the shrimp:

  • Place the bacon in a cold skillet; turn the heat to medium.
  • Render out the fat and cook the bacon until crisp; about 10 minutes.
  • Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan.
  • Add the shrimp in a single layer, season with salt and pepper; cook for 60 seconds.
  • Flip the shrimp over, season with salt and pepper; add the scallions, garlic, lemon juice, Tabasco, if using and the reserved crisped bacon. 
  • Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors.
  • Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so undercook them slightly.
  • To serve, place the grits on the bottom of a bowl and scoop the shrimp on top.

Notes

Keep in an airtight container for up to 5 days in the refrigerator. Technically, you can also freeze for up to 2 months, although the grits will not be as creamy.