Shrimp and Grits
This southern classic is easy to recreate in the comfort of your own home!
SHRIMP AND GRITS
1 pound shrimp, peeled and deveined (keep shells for stock)
1 cup Whole Milk
1 ½ cup Shrimp or Chicken Stock
Salt and pepper
¼ tsp red pepper flakes
1 cup quick grits
3 tablespoons butter
2 cups Manchango Cheese (or Cheddar)
6 slices bacon, chopped
4 teaspoons lemon juice
½ cup red bell pepper diced
½ cup green bell pepper diced
1 cup thinly sliced scallions
1 large clove garlic, minced
1 cup spinach
1. Shrimp stock: add the oil to a sauce pan the add shrimp and stir to coat in oil cooking for 1 minute on medium heat until shells turn pink. Once pink add 2 cups of water and bring to a boil for 2 minutes. Reduce heat and allow to simmer for 3-5 more minutes uncovered. Strain, add salt to taste.
2. Bring milk and 1 cup of stock to a boil. Add salt, pepper, and red pepper. Add grits and cook until liquid is absorbed, about 5 minutes. Remove from heat and stir in butter and cheese.
3. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink then remove from pan. Add lemon juice, scallions, peppers, spinach and garlic. Saute for 3 minutes. Add butter and stock and cook for 2-3 minutes more. Return shrimp and bacon to the mixture.
4. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.