SHRIMP AND GRITS Ingredients: 4 cups water 1 Tablespoon kosher salt 1 teaspoon freshly ground pepper 1 cup stone-ground grits 3 Tablespoons butter 2 cups white cheddar cheese, shredded 1 pound shrimp, peeled and deveined 1/ 2 cup thick-cut bacon (alternatives: tasso ham or chorizo) 1/4 cup onion, diced 1/2 green bell pepper, diced 1 large garlic clove, minced 1 Tablespoon white wine 1 1/2 cups heavy cream Shrimp stock, if needed to loosen gravy 1/2 cup scallions, sliced Kosher salt and pepper to taste Directions: Bring water, salt and pepper to a boil. Add the grits, stir and reduce heat to a simmer. Add cheese and stir until incorporated. Don’t put the cheese into the grits until you are about to serve them. Heat oil in a large skillet over medium heat. Add tasso, chorizo or bacon until crispy. Add onion, green pepper and garlic and cook until translucent. Deglaze with the white wine. Add shrimp and sauté for about 45 seconds or until pink. Slowly add the cream. Loosen if the gravy looks too thick. Season with salt and pepper. Divide the grits among 8 bowls, then top with the shrimp mixture. Top with scallions and serve.
About Stacy Lyn Harris Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way. October/November 2022
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