3870. LOW COUNTRY SHRIMP and GRITS with TABASCO BACON PAN SAUCE

Serves 5



Grits:

2 cups organic yellow grits or any quick grits (not instant)

4 cups fresh chicken broth

4 cups milk

2 cloves garlic, chopped fine

2 shallots, chopped fine

1 tablespoon whole butter

1 tablespoon fresh thyme, chopped

Heat a large saucepan over medium heat. Add butter and sauté shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20 to 30 minutes or until soft and creamy.


Shrimp and Sauce:

20-25 large shrimp, peeled and de-veined

4 slices of apple-smoked bacon, diced

1 bunch green onions, chopped

2 tablespoons black coffee

1/2 cup chicken broth

Juice of one lemon

Tabasco to taste

Salt and pepper

Heat a large sauté pan over medium heat and sauté bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.


To Serve: Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.


bacon recipe source: D Magazine, 750 N St Paul St, Ste 2100, Dallas, TX 75201