Shrimp and Grits
(Cooks Note: In order for this recipe to be "authentic" it has always been made with stone ground grits. Today, this is a very difficult commodity to find in your local grocery store. Be assured, you will not compromise this recipe if you use "Quick" cooking grits. However, I do not recommend the "instant" variety.)
1 cup grits - cooked according to package
directions
3 Tablespoons butter
2 cups shredded cheddar cheese
1 pound shrimp - peeled and deveined
6 slices bacon
2 Tablespoons chopped onion
2 teaspoons chopped green bell pepper
1/2 cup chopped green onion
1 teaspoon Worcestershire sauce
1/2 scant cup water
1 heaping Tablespoon cornstarch
Hot pepper sauce (to taste)
Salt and pepper (to taste)
Cook grits according to package directions. When done add grated cheddar cheese and butter. Set aside.
Fry bacon crispy and crumble. Reserve enough bacon drippings to sauté chopped onion, chopped bell pepper and shrimp. Add shrimp only after vegetables are done.
While shrimp are cooking add Worcestershire sauce and hot pepper sauce. Stir to combine flavors. Make slurry of water and cornstarch. As soon as it comes to the boil and thickens remove from heat.
To serve allow generous serving of cheese flavored grits in individual portions. Slather the shrimp and vegetables with sauce over grits and sprinkle with crumbled bacon and chopped green onions. Have additional hot pepper sauce available for the adventurous.
