Shrimp and Grits
Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat. The grits are whisked gradually into a mixture of boiling water and milk, then stirred frequently over low heat for about fifteen minutes until they reach a smooth, porridge-like consistency. Cheddar cheese and butter folded in at the end add richness and a slight tang. Bacon is rendered until crisp first, and its fat becomes the cooking medium for the shrimp, transferring smoky, salty depth into each piece. Paprika dusted over the shrimp before cooking contributes warm color and a mild earthy note. The shrimp should be pulled from the heat the moment they turn opaque - even a minute too long makes them rubbery.
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Instructions
- 1
Bring water and milk to a boil, then slowly whisk in grits.
- 2
Cook on low for 15 minutes, stirring often to prevent sticking.
- 3
Stir in cheese and butter until creamy, then keep warm.
- 4
Render bacon in a pan, then sauté shrimp with paprika in the bacon fat.
- 5
Cook until shrimp turn pink, then season with salt and pepper.
- 6
Plate grits, top with shrimp, and finish with bacon pieces.
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