This recipe is influenced by one I found in Bon Appetit. Really I have only changed 3 or 4 things, the most important being that I added bacon. I am not a southerner and therefore not a shrimp and grits expert. But, I am a food lover so I would highly recommend you give this a try.
Shrimp and Grits
- 3 ears of Corn husked
- 2 3/4 c Milk
- 1 1/4 c Water
- ¾ c Grits I use quick cook, not instant
- 2 T Butter
- Salt & Pepper
- 4 slices Bacon cut into lardons
- 2 T Olive Oil
- 2 cloves Garlic minced
- ½ tsp Dried Oregano
- ½ tsp Paprika
- Pinch Cayenne Pepper
- 1 ½ lb large Shrimp peeled & deveined
- Chopped Chives for serving
- Using a box grater, grate 2 ears of the corn over a medium bowl. Catch as much of the juice as possible and set aside. In another bowl, cut the kernels off of the 3rd ear of corn and set aside.
- In a medium saucepan, bring the milk and water to a boil. Reduce to a simmer and gradually stir in the grits. Continue to simmer, stirring often, for about 20-25 minutes. Mix in the butter and grated corn, along with all the juice. Season with salt and pepper.
- Meanwhile put your bacon lardons into a cold pan. Turn the burner to medium and render the fat out of the bacon. Cook, stirring occasionally until the lardons are nice and crispy. Remove, put them on a paper towel to drain and set aside
- Leave all the bacon fat in the skillet and add the olive oil. Increase the heat to medium-high. Add the garlic, oregano, paprika and cayenne pepper to the skillet and cook for about 30 seconds, stirring constantly. Add the whole corn kernels; stirring occasionally, cook until they are golden brown and begin to pop, about 3 minutes. Add the shrimp and continue to stir occasionally until they are cooked through, about 4 minutes.
- Serve shrimp and corn over the grits; top with fresh chives and bacon lardons.