Low Country Shrimp and Grits : Seafood Recipes
Low Country Shrimp and Grits
Ingredients
2-2½ cups Shrimp Stock (shrimp peels & parts,dried shrimp flakes, mirapoix, peppercorns)
3-4 strips thick smoky Bacon
1 lb large Shrimp, peeled (use peels to make stock)
1 pint (divided) heavy Cream
1 recipe coarse grain Hominy Grits, time to complete when Shrimp are ready to serve
Butter
½ Onion, minced
2-3 cloves Garlic, minced
1-2 Jalapeños, seeded, julienned/minced
dash Sherry
juice 1 Lime
3-4 Scallions, sliced, to garnish
Salt, Black Pepper, Cayenne, Red chile flakes, Paprika, to taste
Procedure
Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
Add chilies
Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
Deglaze with sherry
Add 1 cup (250 ml) cream & bring to boil, reduce
Add 1 cup shrimp stock, bring to a high simmer and reduce
The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
Season with salt, pepper, chili flakes, cayenne, and paprika
Add bacon & shrimp back in & cook gently until shrimp just done
Add lime juice
Serve over grits, garnish with scallions or chives