Author Name : Louise Davidson

Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients

• 1½ pounds medium shrimp, peeled, deveined, and halved
• 1 lemon, juiced
• Hot sauce to taste
• 1½ cups stone ground corn grits (not quick-cooking)
• 1½ teaspoons salt
• 6 cups water
• 1–2 tablespoons olive oil
• 4 slices bacon, diced
• 1 small onion, finely diced
• ¼ green bell pepper, finely diced
• 1 garlic clove, minced
• ½ cup scallions, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1½ tablespoons unsalted butter
• 1 cup cheddar cheese, shredded

Preparation

1. Put the shrimp in a bowl and add the lemon juice and a few dashes of hot sauce. Stir to coat and set aside.
2. Place a large saucepan over high heat, add the water and salt, and bring to a boil. Gradually add the grits to the boiling water. Stir and reduce heat to low. Cover and let simmer for 35–40 minutes.
3. When the grits are almost cooked, take a large skillet and warm the olive oil over medium heat. Sauté the diced onions for 1–2 minutes, until translucent. Add in the garlic, bacon, green pepper, and scallions and cook for 3–4 minutes. Add the flour and cook for 2–3 minutes. Add in the stock and shrimp and cook until the shrimp are cooked through and change color.
4. When the grits are cooked and they have thickened, add the butter and cheese and stir to combine. Remove from the heat. Add a few dashes of the hot sauce, if desired. Stir a more few times.
5. To serve, scoop the grits evenly into serving bowls and add the shrimp and sauce over the top.

Nutritional information per serving:

• Calories: 360
• Carbs: 21.1 g
• Fat: 21.2 g
• Protein: 23 g
• Sodium: 1130 mg

A Louise Davidson recipe, from her book American Diner. Click on the link or the cover to learn more.