Sigh - This is a long intro - you can skip it if you want.
This is a bittersweet recipe for me. I have always loved shrimp and grits and I have had some pretty amazing ones, but it was one of the few dishes I could never come close to recreating. In early september, I had one of those gut wrenching "I hope this is a dream I wake up from" days and I went through that day in a daze - it was horrible. About 4 p.m. - I had a nice long talk with my mom and just before she hung up - she said go eat something , please. It was the best advice - for me anytime spent in the kitchen is therapeutic - some people hit the gym, others go on a shopping spree - I cook to get through. The process of working through ingredients and creating something stabilizes me - so I chose to make shrimp and grits (because I did not have enough in my pantry to make anything else). Even though it was a horrid day in one way - that was the day I created a shrimp and grits recipe that I absolutely love and I am very proud to share. Out of crappy day an amazing recipe.
What you need
- 4 slices of turkey bacon
- 3/4 cup of red onions
- 1 cup shrimp (cooked)
- Juice from one lemon
- 1/2 teaspoon of garlic
- 1 stick of butter
- 1/4 cup of brown sugar
- 1 tablespoon sirachi sauce
- 1/4 cup of heavy cream
- 2 tablespoons green onions
- Salt, optional
- 1 cup of grits
In a small bowl, combine shrimp, garlic and 1 teaspoon of lemon juice - set aside to marinate
In a saucepan (over medium heat), cook the bacon until it is crisp. Add in the red onions and cook until it is soft. Then add the marinated shrimp, along with two tsp of lemon juice and the sirachi sauce. Taste and add salt as needed.
Stir in a tablespoon of butter and toss to fully coat the shrimp. Add cream, two teaspoon of brown sugar and green onion, then stir. Turn the heat to low and let it simmer.
Cook the grits according to package directions. I usually do about one cup of grits to three cups of water. Bring water (with a pinch of salt) to a boil, add grits. Make sure to stir constantly. Once the grits starts to bubble up, stir in three teaspoons of brown sugar and cook.
Plate the grits and top with shrimp (make sure to get some of the sauce in the dish)
The ultimate comfort meal.