Shrimp and Grits

Shrimp and Grits with Bacon

·         Juice of 3 lemons

·         2  tsp Sweet chili paste

·         4 teaspoons salt or more to taste

·         2 lbs thick slices bacon, chopped

·         1 ¾ cup onion, finely chopped

·         1 ¾  cup finely chopped green bell pepper

·         7 garlic clove, minced

·         1 ¾  cup thinly sliced scallions

·         6  cup chicken stock

·         3 Tbsp butter

·         3 Tbsp flour

Melt butter add flour and cook to Blond Roux stage

  Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper and the scallions, and saute’ for 5 minutes. Add lemon juice and sweet chili paste. Stir in the stock and bring to boil. Stir in Roux. Add salt to taste (if needed depending on saltiness of bacon and stock you may not need the salt). Heat 1 bag (!/3) lb of shrimp with sauce. mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

LOW COUNTRY  GRITS RECIPE:
10 cups half and half
10  cups of water
1 ¼  lb. butter

2 ½   cup  cheddar cheese
5  tsp. salt
2 ½  tsp. white pepper
5  cup of quick grits

PREPARATION:
Bring cream, milk  and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture stir in cheddar cheese.

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Method To Serve:

Saute’ 1 bag (5 oz ) shrimp with 2 ladles (4 oz) sauce. Place grits in large white dinner bowl. Place Shrimp and sauce mixture on top of grits keeping the shrimp in the middle of the bowl.