Although I'm a Marine Junior (nope, we're not "brats"!) and a Navy wife, I am a Southern Lady. I was born in Virginia and have lived here most of my life. I adore shrimp and love comfort food. And for Mother's Day several years ago, I couldn't resist buying this cookbook for my own Mama, since I am forever telling my husband that I learned how to make a particular dish because "my mama made it"! That said, I'd never had grits until after college, when Mama tried this recipe and now I appreciate how humble, yet elegant, this dish can be. In fact, my mama has considered making this meal for Christmas breakfast. I hope you enjoy it as much as I do!
For the grits:
5 cups water
1 cup grits
1/2 teaspoon salt
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
cayenne to taste
For the shrimp:
8 slices bacon
1 tablespoon butter
1 onion, diced
2-3 cloves garlic, minced
1 1/2 pounds shrimp, peeled and deveined
2 teaspoons lemon juice
1/2 cup white wine
salt and pepper to taste
3-4 scallions, chopped for garnish
To prepare the grits, bring water to boil in a small saucepan. Add the grits and salt. Lower heat to medium-low, cover and cook 12-15 minutes, stirring occasionally until thickened. Add the butter, cheeses, and cayenne, and stir to incorporate. Cook until cheeses are melted and remove from heat.
To prepare the shrimp, cook the bacon in a large non-stick skillet until crisp. Remove to paper towels to drain. Crumble the bacon and set aside. Drain the skillet except for 2 tablespoons of the bacon drippings. Add butter, onion, and garlic to the drippings and saute over medium-high heat until translucent. Add the shrimp and saute until they turn pink. Add lemon juice, wine, salt, and pepper and cook until heated through.
To serve, divide the grits among serving plates or bowls. Spoon the shrimp mixture over the top and garnish with crumbled bacon and scallions. Serve immediately.
Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.