Garlic Shrimp and Grits

Grits are on my mind due to the recent post on the history of grits. Today's recipe comes from a kind blogger who commented on my previous post, then sent me her recipe for a family favorite take on grits she modified from one found long ago in Southern Living magazine. Thanks to Robin at Be Still and Know.

Garlic Shrimp and Grits

Prep: 20 min., Cook: 15 min.

Leave the tails on the shrimp you use as a garnish for an attractive presentation.
Makes 4 servings

· 1 pound unpeeled, medium-size fresh shrimp, cooked ( I used the a bag of frozen peeled and deveined shrimp and it worked just fine)
· ½ pound for one recipe if you double the recipe which I always do for large family gatherings then use a whole pound of bacon ( depending on how much bacon you like, reserve bacon drippings to saute the shrimp in later)
· 3 cups water (I substituted chicken broth for more flavor)
· 1 cup whipping cream (I have used Half & Half or even regular milk as well)
· 1/4 cup butter or margarine (in true southern style I threw in a whole stick of butter!)
· 1 teaspoon salt
· 1 cup quick-cooking grits, uncooked
· 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
· 2 garlic cloves, minced
· Garnishes: chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper

Peel shrimp, and devein, if desired. Cut bacon into small pieces, place in hot skillet and fry until crisp. Remove cooked bacon from pan and to reserved dripping, add the shrimp and garlic, salt and pepper to taste and quickly saute shrimp until just under done, about 1 minute. Remove from heat and set aside with bacon until you are ready to add to the grits.

Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat.
Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.

Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated.
Garnish as desired.

(I cook my grits and then transfer them to a crock pot and then just before I am ready to serve them, I stir in the shrimp and the cheese just prior to serving so the shrimp did not get overcooked.)

Robin also shared a past post for her Cheese Grits Casserole. (Scroll down beneath her sock pile. LOL)

Before we leave the subject of all things grits behind, check out Hilary at A Smitten Image and her first experience with this staple of southern pantries. :)