This is from Williams-Sonoma’s site. I had shrimp and grits awhile back in Charleston and would love to make the same dish at home. I question whether my grits could be as good as those in the deep South, but we’ll see….
For the grits:
1 cup white grits
4 1/2 cups water, plus more as needed
1 1/4 tsp. kosher salt
4 Tbs. (1/2 stick) unsalted butter, at room temperature
2/3 cup shredded medium-sharp cheddar cheese
1/3 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
1 tsp. Tabasco (optional)
For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 Tbs. all-purpose flour
6 oz. bacon slices, cut into 1/2-inch dice, fried until crispy and fat reserved
1/3 lb. white button mushrooms, sliced
1/3 cup diced red bell pepper
2 garlic cloves, minced
1/3 cup sliced green onions, white and light green portions
2 plum tomatoes, diced
1/3 cup chicken stock
4 tsp. fresh lemon juice
1 1/2 tsp. Tabasco sauce
To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.
Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.
In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.
Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.
Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.