Southern Style Shrimp and Grits

Southern Style Shrimp and Grits

 From Flavornc.com

Recipe courtesy of Chef Leslie Gause, Inlet View Bar and Grill in Shalotte, NC, as seen on episode “Brunswick Shrimp”, season 4.

Servings: 4

It's time for another grits recipe!  This time grits topped with creamy shrimp and vegetables.  The recipe is one that I just saw on the PBS program Flavor NC and it featured this recipe from The Inlet View Bar and Grill.  The Inlet View is located about 30 minutes from here and I've had the pleasure of dining there! Since the UNC Tar Heels vs Duke Blue Devils basketball game is at 6:30 pm, what better Sunday supper than this delectable dish to serve at half time?  There are so many versions of shrimp and grits.  This one may be my favorite.   It makes a beautiful presentation and a yummy dinner (or brunch).  Being fortunate enough to live on the North Carolina coast, I purchased fresh local shrimp from our favorite fishmonger.  Enjoy!

INGREDIENTS:

1 lb. medium shrimp, peeled and deveined

1 cup sliced red onion

1 red pepper, diced

1 green pepper, diced

1 clove of garlic, chopped

¾ cup sliced mushrooms

2 cups heavy whipping cream

1 teaspoon shrimp base or shrimp stock (use chicken stock as a substitute)

2 Tablespoons butter

1/3 cup cooked, diced crisp bacon

2 cups quick grits (not instant), prepared following package directions

DIRECTIONS:

In a large skillet, saute the vegetables in butter for five minutes or until tender.

In another frying pan, saute shrimp in butter until almost cooked through; then add garlic and salt and pepper to taste.

Add the shrimp and diced cooked bacon to the frying pan of vegetables.

Then add shrimp base and cream and simmer until sauce thickens.

Serve over grits.

Note: Chef Leslie adds cream to her cooked grits for extra richness.