Shrimp and Grits

By popular demand, here is my recipe for Shrimp and Grits. It's a lot of work, folks, but the finished product is delectable. And it's an excellent dish to bring to a potluck if you want to knock the socks off some folk.

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Ingredients

Grits

• 1 cup uncooked grits (not instant grits)
• 4 cups chicken stock
• 1 cup whipping cream
• 1 cup parmesan cheese, grated
• 2 cloves roasted garlic
• salt and pepper, to taste

Shrimp & Gravy

• 1 T butter
• 4 slices smoked bacon
• 1 lb medium shrimp, uncooked, shelled
• 1 bunch green onions, chopped
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1/3 cup dry white wine
• 1 cup + 1/4 cup chicken stock, cooled
• 2 tsp cornstarch
• 1/2 cup diced tomatoes
• 2 cloves roasted garlic
• 1/4 tsp dried thyme
• 1 bay leaf
• dash Tabasco
• salt and pepper to taste

Preparation

Grits

1. In a 3-quart saucepan combine the grits, garlic, stock and whipping cream.
2. Over medium heat, bring to a low boil.
3. Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
4. Whisk in the Parmesan cheese and salt and pepper to taste. Reduce heat to lowest setting (or remove from fire if preparing for potluck).

 Shrimp & Gravy

1. In a large skillet, melt 1 T butter.
2. Sauté bacon over medium heat until crispy. Remove from pan, leaving grease.
3. Sauté shrimp about 2 minutes per side. Remove from pan.
4. Add onions, celery, and green pepper. Sauté until tender.
5. Combine cornstarch with 1/4 cup chicken stock (cool or room temperature). Mix well and set aside.
6. Increase heat to high. Add white wine and cook until evaporated.
7. Reduce heat to medium. Add remaining chicken stock, tomatoes, garlic, thyme, and bay leaf. Simmer 3 minutes.
8. Add salt, pepper, and Tabasco. Stir.
9. Add cornstarch/stock mixture and cook, stirring occasionally, until thickened.
10. If serving immediately, return shrimp to gravy and simmer 2 minutes. Spoon gravy over warm grits.