Live from Charleston, South Carolina! Our version of The (not so) Deadliest Catch. Join my daughter Bailey and me onboard the 68-foot shrimp trawler 'Winds of Fortune' with Captain Wayne Magwood (from 'Dirty Jobs') as we catch shrimp for a classic Charleston dish - shrimp and grits.
1 Large, chopped
5 Clove (25 gm), minced
Turkey bacon strips/Regular bacon strips
6 , diced
4 Medium, diced
1 1⁄2 Cup (24 tbs)
3 Pound, cleaned, peeled and deveined
1 Cup (16 tbs) (Adjust Quantity As Needed)
Grated sharp cheddar cheese
1⁄2 Cup (8 tbs) (White Variety)
In a large pot, saute onion in a little olive oil until translucent. Add garlic and bacon and cook until bacon is crispy. Then add tomatoes, white wine and tomato paste. Bring to a boil, lower heat and let simmer 5 - 10 minutes.
Meanwhile, make enough grits according to package directions, for 8 servings.
Add shrimp to tomato-onion mixture and let cook about 3 - 5 minutes, stirring, until pink.
Stir cheese into hot grits until melted.
To serve, put a mound of grits on a plate, top with shrimp and sauce and add more cheese if desired.
For more information please visit: http://www.robinbenzle.com/
This video is a creation of RobinBenzle. You can visit robinbenzle for complete recipes, and more videos.