Gulf Shrimp and Grits

Name: Gulf Shrimp and Grits
Yield: Serves 4
Ingredients: 4 to 5 cups Shrimp Stock (page 241); Kosher salt and freshly ground black pepper; 1 cup stone-ground yellow cornmeal; 1/4 pound white cheddar cheese, grated (1 cup); 1/4 cup heavy cream; 2 green onions, green part only, thinly sliced, for garnish; 1/2 pound thick-cut double-smoked bacon, cut crosswise into 1/4-inch strips; 20 large (21 to 24 count) shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; 3 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme

December 14, 2011

This is my tip-of-the-hat to the picturesque city of Charleston, South Carolina. Each time I visit I am charmed by the city’s citizens, its architecture, and its Low Country cuisine, in particular the sumptuous shrimp and grits. Originally a humble breakfast made by and for the local shrimp fishermen, this dish of creamy grits and plump shrimp deserves a night out on the town. Sharp cheddar cheese and heavy cream enrich the grits with lush flavor. Thick matchsticks of smoky bacon are rendered crisp for a salty garnish, and the flavorful fat is used to sauté the sweet shrimp. Lemony thyme and chopped garlic season the shrimp to savory perfection.

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