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Low Country Shrimp and Grits

A community recipe by jme

Not tested or verified by Nigella.com

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Introduction

This recipe comes from Charleston South Carolina and if you have never tried grits before it just might win you over!

Ingredients

Serves: 4

¾ cup quick grits
3 cups water
¼ cup grated Cheddar cheese
2 tablespoons grated Parmesan
¼ shrimp (peeled cleaned and tails removed)
¼ cup flour
2 tablespoons vegetable oil
3 tablespoons butter
2 slices bacon
2 tablespoons lemon juice
1 dash tabasco
1 clove minced garlic
1 pinch of salt (to taste)
1 pinch of pepper (to taste)
3 tablespoons sliced scallions

Method

Low Country Shrimp and Grits is a community recipe submitted by jme and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large pot, boil 3 cups water and then add dry grits and lower the heat to simmer with a lid. This will cook in about 5 minutes- when thickened, add the cheddar and parmesan with 2Tbs. butter. Stir until creamy.

In a large skillet, fry bacon until crisp; drain, and crumble bacon. Add oil and 1T. butter to pan, heat.

Dredge shrimps in flour to just coat and then saute shrimp in oil/butter mixture.

Add garlic, lemon juice, bacon pieces and a dash of Tabasco. Shrimp are done when they turn pink.

Serve shrimp mixture over a large scoop of grits- add salt and pepper to taste and sprinkle scallions evenly over top.