Shrimp and Grits

Name: Shrimp and Grits
Yield: Serves 4
Cuisine: Southern
Ingredients: 3 tablespoons, unsalted butter; 1 cup, grits; 2 1/4 cups, whole milk; 2 cups, water; , Salt and pepper; 3 tablespoons, unsalted butter; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved; 1 tablespoon, tomato paste; 2 1/4 cups, water; 3 slices, bacon, cut into 1/2-inch pieces; 1 , garlic clove, minced; , Salt and pepper; 2 tablespoons, all-purpose flour; 1 tablespoon, lemon juice; 1/2 teaspoon, Tabasco sauce, plus extra for serving; 4 , scallions, sliced thin

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Appears in Cook's Country June/July 2015, Cook's Country TV

Main Courses

Southern

Fish & Seafood

Many modern versions of this Carolina favorite add too many frills. We set out to bring it back to basics.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits. To control the cooking of the shrimp, we parcook them in rendered bacon fat. We set them aside while creating a light gravy of flavorful (and quick) shrim...

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