Although grits were originally a Native American food from South Carolina, today three-quarters of grits are sold in the south from Texas to Virginia. Sometimes this stretch of area is called the “grit belt”. Grits are made from ground corn, and are mainly eaten at breakfast.
I grew up on grits because my Grandmother was from South Carolina, and prepared them almost everyday. I always loved that grits was a commonly shared food in the south, filling the bellies of every race, gender, background and income. In 1976, South Carolina made Grits it’s official state food.
So today I’m posting a recipe with a little bit of southern history, and charm, because a man full of grits, is a man full of peace
2 cups uncooked white coarse-ground grits
1/4 cup unsalted butter
1 pound unpeeled, medium-size raw shrimp (2 8/31 count) $
4 thick hickory-smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped
Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Add 1/4 cup butter.
Prepare Shrimp Sauce: Peel shrimp; devein.
Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.