Want to know something crazy? I had never tried grits until I lived in Florida. One time, I was out to breakfast with some friends and someone ordered grits; with extra cheese and butter. Seriously? What had I been missing all of these years?!?!
Grits (or polenta) are basically just stone ground coarse cornmeal that serves as a vehicle for, well...pretty much anything. Cheese, garlic, sauteed mushrooms, truffles, steak and shrimp all effortlessly enhance the deliciousness of grits!
Well I hope this Friday flies by for y'all (my Southern twang for a Southern dish). If you are looking for some new tunes, I've had Lorde's new CD on repeat in both my office and kitchen. I am mildly obsessed with her enchanting voice. Check out Team and A World Alone... my favorite tracks.
Cheers to a nice relaxing weekend and the upcoming shortened holiday week!
Shrimp and Grits
2 slices of bacon
1/4 cup green bell pepper, chopped
1/4 cup yellow onion, chopped
1 tablespoon jalapeno, minced
1 clove garlic, minced
1/2 cup chicken stock
1/3 cup tomatoes, chopped
8 large shrimp, roughly chopped
1 teaspoon sriracha
1 tablespoon goat cheese
1 cup water
1 cup low sodium chicken stock
1/2 cup corn grits/polenta
1 tablespoon butter
2 tablespoons mascarpone cheese
Chop up bacon and brown in a large saute pan. Keep fat in pan. Over medium heat, add pepper, onion, jalapeno and garlic. Cook for 5 minutes until soft and translucent. Add stock and tomatoes. Reduce for about 2 minutes, then add shrimp, sriracha and goat cheese. Remove from heat or keep on low until ready to serve over grits.
While preparing the shrimp, get the grits going. Bring water and stock to a boil. Add grits and continuously stir until soft. About 10 minutes. If needed, add a little more water to make grits into a "mashed potato-like" consistency. Prior to serving, stir in butter and mascarpone cheese. Salt and pepper to taste.
Spoon shrimp mixture over a big pile of grits then top with the reserved crumbled bacon.
2 slices of bacon
1/4 cup green bell pepper, chopped
1/4 cup yellow onion, chopped
1 tablespoon jalapeno, minced
1 clove garlic, minced
1/2 cup chicken stock
1/3 cup tomatoes, chopped
8 large shrimp, roughly chopped
1 teaspoon sriracha
1 tablespoon goat cheese
1 cup water
1 cup low sodium chicken stock
1/2 cup corn grits/polenta
1 tablespoon butter
2 tablespoons mascarpone cheese
Chop up bacon and brown in a large saute pan. Keep fat in pan. Over medium heat, add pepper, onion, jalapeno and garlic. Cook for 5 minutes until soft and translucent. Add stock and tomatoes. Reduce for about 2 minutes, then add shrimp, sriracha and goat cheese. Remove from heat or keep on low until ready to serve over grits.
While preparing the shrimp, get the grits going. Bring water and stock to a boil. Add grits and continuously stir until soft. About 10 minutes. If needed, add a little more water to make grits into a "mashed potato-like" consistency. Prior to serving, stir in butter and mascarpone cheese. Salt and pepper to taste.
Spoon shrimp mixture over a big pile of grits then top with the reserved crumbled bacon.
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