Shrimp & Cheesy Grits with Bacon & Tomatoes

Shrimp & Cheesy Grits with Bacon, Garlic & Tomatoes

4 servings

Make Grits
1 1/2 cups grits or cornmeal, white or yellow
3 cups chicken broth, low sodium
3 cups milk
4 tablespoons butter
1 cup grated sharp cheddar (about 3 ounces)
3/4 cup grated parmesan

1. In a heavy-bottomed saucepan, bring chicken broth, milk, and butter to a boil. Slowly whisk in grits a little at a time. Reduce heat to very low and simmer for 40 minutes to 1 hour, frequently stirring and scraping the bottom of the pot, until soft and creamy.
2. Using a large spoon, stir in cheddar and parmesan. Cover and hold until service.

Make Shrimp
 
4 slices bacon, cut cross-wise into 3/4-inch slices
2 tablespoons butter
3 garlic cloves, sliced
1 pound shrimp, peeled and deveined, rinsed and patted dry
1 cup grape tomatoes
1 cup chicken broth, low sodium
2 tablespoons minced Italian parsley
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce

Sliced green onions or chives for garnish

1. In a large sauté pan over medium heat, fry bacon pieces until brown and mostly crisp. Remove to a plate as pieces are done.
2. Add butter and garlic slices to the pan. When butter is sizzling, add shrimp and tomatoes. Cook shrimp until pink on one side, turn and finish cooking. Remove to a plate.
3. While shrimp is cooking, remove garlic slices to plate when they are starting to be golden.
4. When tomatoes begin to shrivel and split, remove to a plate.
5. Add chicken broth to the pan and loosen all browned bits from the bottom. Pour broth through a fine mesh strainer into a medium bowl. Discard brown bits.
6. Return sauce to the pan and add shrimp, tomatoes, garlic, and bacon. Add parsley, lemon juice, Tabasco, and Worcestershire. Cook until shrimp is heated through.
7. Stir grits with a large spoon until creamy. Place the desired amount of grits on a plate or flat bowl. Make a well in the center and fill with the shrimp mixture. Garnish with sliced green onions or chives.

Note: To freeze leftover grits, cover a sheet pan with plastic wrap. Pour grits on the wrap and smooth with an offset spatula to about 3/4 inch thick. Let stand until cool. Pull plastic with grits onto the cutting board, and with a pizza cutter, cut into about 4×4″ squares. Wrap each square in plastic wrap and place in a large ziplock bag. Freeze. Reheat on a grill pan or sauté pan in a little butter. Cut each square into two triangles if desired. No need to defrost.