sweet and smoky shrimp and grits
PREP TIME 15 mins, COOK TIME 1 hr
4 thick-cut smoked bacon slices
2 garlic cloves, crushed
1 onion, roughly chopped
4 large tomatoes, roughly chopped
6 tbsps butter
1 tbsp light brown sugar
1 tsp red pepper flakes
salt and freshly ground black pepper
2 cups yellow grits or polenta
2 cups heavy cream or whole milk
1⁄4 tsp smoked paprika or ancho chilli powder
1⁄4 tsp cayenne pepper
2 cups cheddar cheese, grated
juice of 1 lemon
1lb (450g) raw shrimp, shelled and deveined
2 scallions, chopped, to garnish
1 In a heavy-based frying pan, dry-fry the bacon, drain on paper towels, and set aside. Drain off most of the bacon grease from the pan and return to medium-low heat. Add the garlic, onion, tomatoes, butter, sugar, red pepper flakes, and season well. Cook over low heat, stirring occasionally, for 30–45 minutes, or until the onion and tomatoes have softened.
2 After simmering the tomato mixture for 15 minutes, combine the grits, cream, 13⁄4 pints (1 liter) of water, smoked paprika, and cayenne pepper in a large soup pot, and season well. Cook over medium-low heat for 30–35 minutes, or until the grits thicken and can hold a spoon on the surface, and about three-quarters of the liquid has been absorbed. Stir in the cheese until melted and fully incorporated, then add the lemon juice.
3 Add the shrimp to the tomato mixture in the frying pan and cook for 5–7 minutes, or until the shrimp turn pink. Crumble or chop the bacon.
4 Transfer the grits to a serving dish and top with the tomato and shrimp sauce, crumbled bacon, and scallions. Serve hot.
For a lighter take on creamy grits, try almond milk instead of heavy cream or whole milk.
|sweet and smoky shrimp and grits|