Truly Southern Shrimp & Grits

Truly Southern Shrimp and Grits

Creamy Cheesy Garlic Grits

1. 1 cup instant grits
2. 2 cups chicken stock
3. 2 cups half and half
4. 1/2 teaspoon garlic powder
5. 1 cup Gouda cheese, grated
6. 1 cup Swiss cheese, grated
7. 1/4 cup Parmesan cheese
8. Fresh cracked pepper 

1. Bring the chicken stock, half and half and garlic powder to a boil.
2. Stir in the instant grits and continue boiling for 2-3 minutes and then reduce heat to a simmer.
3. Stir till the grits thicken.
4. Add cheese and stir till smooth.
5. Add freshly cracked pepper to taste. 

Shrimp Sauce

1. 4 slices bacon, diced (save bacon grease)
2. 1/2 sweet yellow onion, diced
3. 2 pounds shrimp, deveined/peeled
4. 1 tablespoon Old Bay seasoning
5. 2 tablespoons flour
6. 1 1/2 cups half and half
7. 1/2 cup dry white wine (I used Pinot Grigio)
8. 2 green onions, chopped

To make the sauce:

1. Cook the bacon till crisp in a large sauce pan.
2. Remove the bacon and drain on a paper towel.
3. Sprinkle the shrimp in a medium bowl with Old Bay seasoning and toss together.
4. Return the pan with the bacon grease to the stove top and sauté the onion and shrimp just until the shrimp turn pink.
5. Remove the shrimp from the pan and set on a plate.
6. Return the pan to the stove top and sprinkle the pan with flour and cook over medium heat.
7. Whisk in the white wine to the hot pan.
8. Cook for a minute and then whisk in the half and half.
9. Stir in the shrimp/onion mixture and cook till thickened.
10. Add salt and pepper to taste.

To serve:

1. Put a large spoonful of hot grits on the plate and top with the hot shrimp sauce.
2. Sprinkle with chopped green onion and crisp bacon bits. 

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