This is actually what my hubby, Justin, calls his recipe so I just went along with it. The man can cook. And let me say it is AWESOME having a hubby who likes and wants to make dinner (and this one is one of my favorites that he makes). In fact, from time to time, he’ll actually complain he hasn’t gotten to cook in a while. Before you get to jealous, let me say the man makes a royal mess of the entire kitchen when he cooks. And I’m a clean-as-I-cook kinda gal.
As you may know, we’re an Air Force family and we move every few years. The first place we were stationed together was Charleston, AFB and we loved it. We actually met and got married there. This recipe is his take on a Charleston classic.
1 pound shrimp, peeled and deveined
1 cup 2% milk
2 cups water
1 1/2 cups chicken stock
1/2 cup butter (1 stick)
2/3 cup light brown sugar
1 cup corn grits (we love Bob’s Red Mill Corn Grits)
2 tbsp fresh squeezed lemon juice
6 slices, bacon
2 tbsp onion, finely chopped
1 clove garlic, minced
Old Bay Seasoning
salt and pepper, to taste
Combine, milk, water, and stock in a large saucepan and bring to a gentle boil over medium-high heat. Add butter, salt, and pepper. Add grits slowly while stirring constantly (or your grits will stick to the bottom of the pan). Reduce heat to medium-low and cook for about 10 minutes. Add 2/3 cup brown sugar and stir well. Continue cooking for 10 more minutes or until all the liquid is absorbed and grits have a hot cereal consistency. Be careful not to overcook or they will be too dry. Remove from heat.
Toss the raw shrimp with lemon juice and Old Bay Seasoning and set aside. Heat a large frying pan over medium-high heat and cook bacon until browned on both sides. Transfer to a paper towel lined plate to allow to dry. When cool enough to handle, coarsely chop the bacon.
Reserve 4 tbsp bacon grease in the pan. Add onion and garlic and sauté for 10 minutes or until onion is soft and cooked through. Add shrimp and bacon in the pan and sauté 5-6 minutes or until shrimp are opaque throughout. Remove from heat.
Spoon hot grits onto individual serving plates and top with shrimp and bacon mixture. Makes 4 servings. Enjoy!!
P.S. This meal pairs wonderfully with hush puppies!
Linking up on: TaterTots & Jello