As a Ukrainian girl living in New York, grits are not something I am used to. From what I gather, this corn-derived porridge is as old a tradition as time itself and a staple in Southern American cooking. I was first introduced to this starchy stuff by Peels and have since been a huge fan. This recipe was inspired by the dish I had at Peels and it’s incredibly easy to execute. I used instant grits, which cook about 15 minutes faster than the regular kind, and precooked frozen shrimp, only because by the time I went grocery shopping the fish store had closed – I swear!
(Yield: 2 servings)
Ingredients – Shrimp:
2 strips bacon, chopped
2 cloves garlic, minced
1 small yellow onion, diced
1 green bell pepper, chopped
1 tsp flour
Sriracha, to taste (feel free to substitute with cayenne or Tobasco)
½ c beer (preferably a lager or something light)
About 8 oz precooked frozen shrimp, thawed
2 c water
½ c instant grits
1 pinch salt
2 tbsp butter
2 handfuls grated Parmesan cheese
Procedure for sauce: Place a large pan over medium heat. Add bacon and cook until crispy, 4-5 min. Add garlic, onion, pepper, and a pinch of salt, and sauté for about 5 min. Stir in flour, cook for 1 min, and add beer. Cook for a few min, stirring occasionally, until sauce thickens. Then add shrimp and cook just long enough to warm shrimp through. Taste and re-season if necessary.
Procedure for grits: Bring water to boil in a saucepan. Add salt and stir in grits. Lower heat to medium-low and cook for 5 min, stirring frequently. Add butter and cheese, stir to melt and combine. Turn heat off, taste and re-season if necessary.