Shrimp and Grits

You can find the full recipe, with images, here.

Ingredients

• 1 pound fresh large shrimp, peeled and deveined
• 1 cup white or yellow stone ground grits
• 4 cups chicken stock
• 4 slices thick cut hog jowl (or bacon)
• 2/3 cup grated Grueyere cheese
• 1/3 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 1 cup cherry tomatoes, halved
• Chopped chives, for garnish

Directions

1. In a medium sauce pan, bring the chicken stock to a boil. Reduce to low heat and add grits slowly, while whisking continuously. Continue cooking, whisking often, until the grits have absorbed the liquid and become tender, about 30-40 minutes. Whisk in the butter and cheese, season with salt and pepper. Cover and set aside for the moment. If the grits get too thick you can stir in a bit more chicken stock or water to reach the desired consistency.

2. In the mean time, place the slices of hog jowl (or bacon) in a cold 12-inch skillet. Cook over medium heat until crisp, then remove the jowl to a paper towel lined plate. Reserve the jowl fat in the pan.

3. Season the shrimp with salt and pepper and add them to the skillet with the jowl fat to cook. Cook them, turning once, until they’re just about done, roughly 2 minutes. Remove to the plate with the hog jowl. Add the halved cherry tomatoes to the pan and cook them just until they start to soften up and release their juices, about 5 minutes. Once the tomatoes have softened crumble the jowl and return it to the pan, along with the shrimp to warm through again. Divide grits equally among 4 bowls, top with shrimp mixture, and garnish with chopped chives.

bon appetit