Shrimp & Grits
Submitted By: Rachel Rappaport
for the grits:
4 cups shrimp stock
1 cup stone-ground grits (not instant)
1/2 cup shredded sharp cheddar
1/2 cup grated Parmesan
for the shrimp:
1 lb medium sized shrimp, peeled
3 slices raw bacon, chopped
2/3 cup frozen chopped spinach, thawed
2 cloves garlic, minced
2 stalks celery, diced
1 large bunch green onions, diced
juice of 1/2 lemon
In a medium pot, bring the broth to a boil. Add the grits and stir continually for about 10 minutes or until all the broth is absorbed. Remove from the heat and stir in both cheeses. Keep covered until ready to serve.
Meanwhile, fry the bacon in a large skillet until crisp, then drain on a paper towel, set aside. Leave about 2 tablespoons of drippings in the skillet. Add the shrimp and saute for 1 minutes, then add the garlic, lemon juice and celery. Cook until almost totally pink and cooked through, then add the spinach and green onions. Cook 2 additional minutes or until the shrimp is totally cooked and the whole mixture is hot.
To serve: arrange some grits on a plate, top with the shrimp mixture. Sprinkle with the leftover bacon bits (optional) and serve hot.