Southern Shrimp and GritsEven though this dish is usually eaten during dinner, it originally was eaten as breakfast. Fisherman in the southeast would cook the shrimp they caught in bacon grease and put it on grits. Over the years it became more and more popular as a southern dish.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, finely minced
3 cups milk
2 cups water
1/2 cup heavy cream
1 cup stoned ground grits
1/2 cup cheddar cheese
6 ounces bacon, chopped
20 medium to large shrimp, peeled and deveined
1/4 cup minced shallots
1/4 teaspoon dried basil
1/4 cup white wine
1/1 cup heavy cream
cayenne pepper
Salt and pepper
Add butter and olive oil to saucepan over medium heat. When butter has melted add onion and cook until soft than add garlic and cook for another minute. Turn the heat to high and pour in the milk, cream and water. Bring to a boil and slowly whisk in the grits. Turn the heat medium-low and cook, stirring occasionally, for 15 minutes. When done, dump in cheese and stir until melted. Season with salt and pepper and set aside.
Add bacon to a large skillet set over medium high heat. Cook until golden brown and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil
Set the skillet back over medium high heat and when nearly smoking, add shrimp. Cook until pink, about 1 1/2 minutes per side.
Remove shrimp from pan, keep warm. Add shallots to pan and cook until soft. Add 1/4 cup of white wine and 1/2 cup of heavy cream. Add 1/4 teaspoon dried basil. Simmer until reduced to desired consistency.
Add shrimp and reserved bacon to sauce. Add salt, pepper and cayenne pepper to taste. Serve grits with shrimp on top and drizzle with rest of sauce.
The Connoisseur Recommends:
-Carolina Plantation
-Lakeside Mills
-Yelton
-Dixie Lily
So many different ingredients go into barbeque sauces, whether it be ketchup, cabbage, mayonnaise, vinegar or slaw that each state and region seems to have their own signature sauces. Eastern North Carolina has more of a vinegar base while the hilly area of western North Carolina uses tomato sauce to soften the sauce. A small area between Columbia and Charleston in South Carolina is known for it's yellow barbecue sauces made with yellow mustard. Barbeque sauce has a great Southern history and usually the best place to eat something is the place it started. So come on down to the region of hospitality and try some great barbeque sauce or if that's too far, you can always order some real authentic Southern sauce right to your door!