- 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
- Juice of 1 lemon
- Tabasco or other hot pepper sauce
- 1 1/2 tsp. salt or more to taste
- 1 1/2 c. stone-ground grits, not instant or quick-cooking
- 6 thick slices bacon, chopped
- 1 small onion, finely chopped
- 1/4 cup finely chopped green bell pepper
- 1 garlic clove, minced
- 1/2 c. thinly sliced scallions
- 2 Tbsp. unbleached all-purpose flour
- 1 c. chicken stock
- 1 to 2 Tbsp. unsalted butter
- 1 c. (about 1/4 pound) grated medium to sharp Cheddar cheese
- Tabasco or other hot pepper sauce
Bring 6 c. of water and 1 tsp. salt to a boil in a large sauce pan.
Whisk in grits a few handfuls at a time. (They will bubble up initially.) Reduce heat to a low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
While the grits simmer, get the gravy under way.
Fry bacon in medium skillet over medium heat until brown but still limp. Stir in onion, green pepper, and garlic and cook until the onion and pepper are limp, about 5 minutes. Add scallions, sprinkle the flour over the mixture, and sautee 5 minutes. Stir in stock and remaining salt and cook for 5 minutes. Remove from heat while you finish the grits.
When the grits are thick and creamy, stir in as much butter as you wish, followed by cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, no more than 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
SERVES 4.
