Recipe: Shrimp and Grits

The deservedly praised southern culinary master Bill Neal once wrote, "Shrimp and Grits is undoubtedly the most requested recipe I have yet created." And rightly so. It is an outstanding mix of freshness and soulfulness.

Unfortunately, many folks who didn't grow up with it think of grits as runny diner goo. But it actually makes an outstanding polenta-like base for a subtle melange of mushrooms, scallions, shrimp, and bacon; it is even better if you add sharp cheddar cheese to it.

Without further ado, here is Bill Neal's "real" recipe:

1 recipe Basic Boiled Grits (see below)
Tobasco sauce
Freshly grated nutmeg
White pepper
1 lb fresh shrimp
6 slices bacon
Peanut oil
2 C sliced mushrooms
1 C finely sliced scallions
1 large garlic clove, peeled
4 t fresh squeezed lemon juice
2 T fresh, chopped parsley
Salt
Pepper

Prepare the grits according to the recipe using the full amount of cheese (see below). Season to taste, but lightly, with Tobasco, a very little nutmeg, and white pepper. Hold in a warm place or in the top of a double boiler over simmering water.

Peel the shrimp, rinse them, and pat dry.

Dice the bacon and saute lightly in a 10 inch or larger skillet. The edges of the bacon should brown, but the bacon should not become crisp.

Add enough peanut oil to the bacon fat in the skillet to make a layer of oil about 1/8 inch deep. When quite hot, add the shrimp in an even layer. Turn the shrimp as they start to color, add the mushrooms, and saute about 4 minutes. Turn occasionally and add the scallions. Add the garlic through a press and stir around. Then season with lemon juice, a dash or two of Tobasco, and parsley. Add salt and pepper to taste.

Divide the grits among four plates. Spoon the shrimp over and serve immediately.


Making the Grits

If y'all ain't from the South, here's how to make cheese grits. Don't tell nobody, but you can use instant grits if yuh's skairt to make real ones.

4 1/2 C water
1 t salt
1 C hominy grits
Butter
3/4 C grated sharp cheddar cheese

In a 3-quart heavy-bottomed saucepan bring the salted water to a strong boil. Slowly sift the grits through one hand into the water while stirring with a whisk in the other hand. When all grits have been added, continue stirring and reduce the heat to low until only an occasional bubble breaks the surface. Continue cooking for 30-40 minutes, stirring frequently to prevent scorching.

Beat in a good quantity of butter and the cheese and serve immediately.

Preparation of the grits is a grrrreat job for a co-chef. Get them a nice glass of wine and set them to whisking away, low and slow, while you make the main dish.


PS - Sweet baby Lord, it is good! What's also good is "Time" by Angelo De Augustine; now playing on iTunes.