Gullah Shrimp and Grits
Ingredients
Shrimp
- ½ pound Caw Caw Creek bacon, diced
- ½ cup onion, finely minced
- ½ cup red bell pepper, finely minced
- 2 cloves fresh garlic, minced
- 2 pounds wild American shrimp, peeled and deveined
- 1 cup Roma tomatoes, diced
- ¼ cup white wine
- ¼ pound cold butter, cut into pieces
- Salt and freshly ground black pepper, to taste
Grits
- 4 cups water
- 2 teaspoons salt
- 1 cup Anson Mills Stone Ground White Grits
- ½ cup heavy cream
- 1 cup shredded white cheddar cheese
- Salt and freshly ground black pepper, to taste
Instructions
Shrimp
- In a large skillet over medium heat, cook the bacon until crisp.
- Drain the bacon, reserving 2 tablespoons of the bacon fat in the skillet.
- Add the onion, red bell pepper, and garlic to the skillet. Sauté until softened.
- Add the shrimp, tomatoes, and white wine. Cook until the shrimp are pink.
- Remove the shrimp from the skillet and continue simmering the sauce until most of the wine has evaporated.
- Return the shrimp and reserved bacon to the skillet. Once heated through, remove from the heat and swirl in the butter until melted.
- Season to taste with salt and freshly ground black pepper.
Grits
- Combine the water and salt in a saucepan over medium-high heat and bring to a boil.
- Gradually whisk in the grits until smooth.
- Reduce the heat to low and simmer for about 20 minutes, stirring frequently to prevent sticking.
- Stir in the heavy cream and cheddar cheese until smooth.
- Season to taste with salt and freshly ground black pepper.
To Serve
- Spoon a generous serving of grits into each warm bowl.
- Top with the shrimp and sauce.
- Serve immediately with crusty bread.
Notes
- The rich, smoky flavor of the Caw Caw Creek bacon pairs well with a dry sparkling rosé or a rich amber ale.
