Information
5 min
1 hr 5 min
4
Ingredients
Grits:
2 cups milk
3 cups water
2 teaspoons salt
¾ cup coarse grits (we used Bob’s Red Mill and they were delicious)
Spot Shrimp:
1 pound spot shrimp, shell on
1 tablespoon olive oil
2 slices bacon, cut in ¼ inch strips (optional, but awesome) OR 3 tablespoons butter
½ Vidalia onion, minced
1 teaspoon flour
1 cup stock
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon parsley or chives, minced
Directions
FOR THE GRITS
In a medium sauce pan, bring milk, water, and salt to a boil. Whisk grits into liquid and reduce to low heat. Cook for 45 minutes to 1 hour, whisking occasionally. Mixture will thicken and be creamy when done. Season additionally as needed.
FOR THE SHRIMP
In a small bowl, toss spot shrimp with olive oil. In a skillet heated over medium heat, briefly sear shrimp, no more than 1 minute on each side. Remove from pan. Render bacon until crisp and set aside with shrimp or melt butter in the pan. Sauté onion until softened and just starting to brown, about 3 minutes. Add flour, toasting for 30 seconds. Add stock, scraping up any brown bit in the bottom, and simmer to thicken slightly. Add Worcestershire, Tabasco and bacon, if using.
FOR SERVING
Ladle grits onto plate, and top with spot shrimp. Spoon sauce over top, and garnish with parsley or chives.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
