One of my families favorites during vacations this is shrimp over cheese grits.
|Thick bacon slice||6 , dice|
|Bacon fat||1/3 Cup (5.33 tbs) (((((((((((((reserved)))))))))))))|
|All purpose flour||1/4 Cup (4 tbs)|
|Chopped onions||1/2 Cup (8 tbs)|
|Chopped celery||1/3 Cup (5.33 tbs)|
|Green bell pepper||1/3 Cup (5.33 tbs)|
|Fresh thyme/Dried thyme||1 Tablespoon|
|Garlic||3 Clove (15 gm) , mince|
|Seafood stock||3 Cup (48 tbs)|
|Grand diamond all purpose seasoning||To Taste|
|Raw shrimp||2 Pound|
|Smoked paprika||3/4 Teaspoon|
|Black pepper||To Taste|
|Chopped fresh parsley||1 Tablespoon|
|Lemon||1/2 , juice extracted|
|Low sodium chicken stock/Seafood stock||4 Cup (64 tbs)|
|Milk||2 Cup (32 tbs)|
|Grits||1 1/2 Cup (24 tbs)|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Seasoning/Choice of seasoning||To Taste|
|Crispy bacon bits||1/4 Cup (4 tbs) (((sprinkle)))|
|Chopped green onions||1/4 Cup (4 tbs) (((sprinkle)))|
1.Chop the bell peppers, onions, celery, garlic, green onions and parsley. Set aside. Chop the bacon.
1.Preheat a large skillet over medium-high heat. Cook the bacon until crispy, remove the bacon from the skillet using a slotted spoon and drain on a paper towel.
2.Measure out 1/3 cup of the rendered bacon fat. Pour the measured bacon fat back into the skillet and keep the heat over medium-high heat.
3.Sauté the onions, green peppers, and celery for about 3 to 5 minutes.
4.Whisk in the seafood stock. Whisk until the sauce is combined and the flour is dissolved.
5.Add the shrimp and cook just until the shrimp turn pink, about 5 minutes. Finally, stir in the lemon juice and fresh parsley.
6. Bring the stock and milk to a boil in medium sauce pot over medium-high heat. Quickly whisk the liquid while pouring in the grits. Stir in the grated cheese and season to taste.
7.Place some of the cheese grits on the bottom of a bowl, ladle some of the shrimp over the grits and top with bacon, green onions.
8. Serve and enjoy!