Shrimp & Grits

Ingredients:

1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish

juice of 1 lemon

1 1/2 teaspoons salt

1 1/2 cups stone-ground grits (note: not instant or quick-cooking)

6 thick slices bacon, chopped

1 small onion, finely chopped

1/4 cup green bell pepper, finely chopped

1 garlic clove, minced

1/2 cup scallions, thinly sliced

2 tablespoons all-purpose flour

1 cup chicken stock

2 tablespoons butter

1 cup (about 1/4 pound) grated medium cheddar cheese

hot pepper sauce (if desired)

Preparation:

Combine the shrimp with the lemon juice. Add a couple of generous splashes of hot pepper sauce (if desired). Let sit while you begin the grits and gravy.

In a large heavy saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil. Whisk in the grits a few handfuls at a time. (Note: they will bubble up initially). When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.

While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about five minutes. Add the scallions, sprinkle the flour over the mixture, and continue sautéing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in the butter, followed by the cheese. If desired, add another splash of hot pepper sauce and rest of salt. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

Serves 4 (unless you are really hungry!)