Even though I lived in the South for years, I never had a chance to try shrimp & grits. I know! That’s like going to New York and not seeing Broadway. Anyway, I was watching the Charleston episode of No Reservations last week and was enamored by the sight of this southern staple being quickly whipped up in the kitchen, that I just had to go make it myself, already!
I was going back and forth on the DVR trying to capture the sequence of events in the making of this dish. It seemed pretty simple. And I’m glad to say it, indeed, was a breeze to make. Plus the flavors are just amazing! You oughta try it to believe it!
But as with anything, of course, I had to make little tweaks just to accommodate my preferences (by using healthier alternatives). Though for the most part, the whole process is pretty fundamental and can easily be adjusted to one’s liking.
Now, enough talk already! Let’s get cooking!
Ingredients (1 serving):
Quick Cooking Grits (1/4 cup)
Uncooked Shrimp, peeled (a few pieces)
Turkey Bacon, diced (1 strip per serving)
Unbleached Flour (1/4 cup)
Cajun/Creole Seasoning Powder
Mushrooms, sliced (a few pieces)
Garlic, minced (1 clove)
Scallions, finely chopped (1-2 tbs)
Cook and season grits to your preference. Usually, one serving consists of 1/4 cup grits and a cup of water. See package for further directions. Also, you can use broth for the liquid. At the end, add a dab of butter and some grated cheese of your choice.
Now, season flour with Cajun seasoning powder and lightly coat shrimp. Shake off excess flour and set aside on a plate.
In a skillet, cook diced bacon until crisp. Set aside bacon on a plate lined with paper towels. Leave the drippings on the skillet. Now, since we’re using turkey bacon here, there might not be enough grease left, just add a little cooking oil then.
Saute mushrooms in skillet for a few minutes. Add shrimp, garlic, scallions and a little hot sauce and saute for another couple of minutes. Add a little water to create a roux and keep stirring for another couple of minutes.
Right at very the end, squirt a little lemon juice and serve over grits on a bowl. Garnish with crumbled bacon, more scallions and a lemon wedge.