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Shrimp And Grits

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Ingredients

For the grits

4 cups milk

1 cup stone ground grits

1 1/2 teaspoons kosher salt

1 tablespoon butter

For the shrimp

1 1/2 pounds peeled and deveined shrimp

1 teaspoon old bay seasoning

1 lemon, cut in half

For the gravy

6 slices bacon, diced

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1/2 cup white wine

1 cup chicken stock, preferably homemade

Kosher salt, to taste

Thinly sliced green onions, for garnish (optional)

The best shrimp and grits I've ever had is from a placed called City Grocery in my college town of Oxford, MS. It's a staple of the city and is wonderful. Here is the recipe from John Currence the chef...

grits:

1 cup quick grits

4 tablespoons unsalted butter

3/4 cup extra sharp cheddar cheese (white)

1/2 cup grated parmesan cheese

1 teaspoon cayenne pepper

1 1/2 tablespoons paprika

Tabasco to taste

Salt and pepper to taste

shrimp:

2 cups chopped smoked bacon

3 tablespoons olive oil

1 1/2 pounds (20- to 30-count) shrimp, peeled

Salt and black pepper

1 tablespoon minced garlic

3 cups sliced white mushrooms

3 tablespoons white wine

2 tablespoons lemon juice

2 cups sliced scallions

Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO® sauce to taste.

To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. Crumble bacon and set aside. Strain drippings and set aside.

Heat a large skillet until very hot; add olive oil and 2 tablespoons of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to o

Stir in minced garlic and bacon bits, being careful not to burn garlic. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.

When ready to serve, stir in sliced scallions and cook about 20 seconds.

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