Whisk in the cream and remove from the heat. Bring to a simmer, adjust the heat and simmer 5 minutes.
Add the tomato sauce, garlic powder, all-purpose seasoning, sugar, remaining diced onion and 1 teaspoon of the cayenne. Meanwhile, heat the olive oil in a small saucepan over medium-high heat until it shimmers. Add the shrimp mixture to the grits mixture and refrigerate for at least 4 hours and up to overnight. Remove from the heat and allow to cool (See Cook’s Note).Ĭombine the green and red bell peppers, bacon and shrimp in a food processor. Stir in the Cheddar and Gouda and mix until creamy and well combined. Slowly stir in the grits and cook, stirring occasionally to prevent sticking, until the grits are thickened and cooked through, 6 to 8 minutes turn off the heat. Add the evaporated milk, butter and 1 teaspoon salt. Transfer the shrimp tail stock back to the same saucepan and place over medium-low heat. Strain the liquid through a fine-mesh sieve. Adjust the heat and simmer for 20 minutes. Pour 3 1/2 cups water over the shells and bring to a simmer. Cook over medium-high heat, stirring, until fragrant and the shells turn pink, 3 to 5 minutes. Pour the reserved bacon fat into a medium saucepan and add the shrimp tails, garlic, thyme, bay leaf and 1/4 cup of the diced onion. Add the shrimp and cook until pink, about 2 minutes per side. Place the skillet with the remaining bacon fat over medium-low heat. Transfer about half of the bacon fat (about 1/4 cup) to another small bowl. Transfer the bacon with a slotted spoon to a plate lined with a paper towel. Rinse.Ĭook the bacon in a large skillet over medium-high heat, stirring frequently, until crispy, about 5 minutes. Top with the cheddar cheese, crumbled bacon, and green onions.Put the shrimp in a bowl, squeeze over the juice of the lemon and allow to sit for 2 to 3 minutes. Spoon the shrimp and tomatoes over the grits.Cook a minute or two, until cooked through. Turn the shrimp and return the tomatoes to pan.Pour the reserved bacon drippins into the pan, add the shrimp, and cook on medium heat for 2 minutes, until just pink. Spoon out the tomatoes and set aside to keep warm.Cook on medium-high heat for 1 to 2 minutes, then place in the oven for 15 to 20 minutes, shaking the pan halfway through. Drain off and set aside half the bacon drippins from the skillet (about 2 tablespoons), and add the tomatoes, onion, and garlic to the remaining drippins.Remove from the pan, drain on a paper bag, crumble, and set aside. In the last 5 minutes of cooking, stir in the butter and pimento cheese. Make the grits according to our packaging instructions.Find this recipe and more in my cookbook. Just be sure not to overcook the shrimp-that’s what gives them a tough or chewy texture. Enjoy the smell of this recipe in the kitchen and enjoy how the shrimp take on those same flavors. Forget the smell of cookies baking-to me there’s nothing better than the smell of garlic and onions cooking in bacon drippins on the stove or roasting in the oven.
And, of course, a little bacon drippins never hurts. Instead of covering up the taste of the fresh shrimp with too many fussy ingredients, this version uses the onion and garlic to enhance the taste of the shrimp, with the fresh tomatoes brightening up the whole dish. My Lowcountry-raised friend Krysten, who now lives in California, has her parents send her fresh Shem Creek shrimp via overnight delivery. When that’s part of your childhood, it’s hard to ever buy anything other than fresh shrimp right off the docks. I would ride my bike along the oak-shaded streets and out to the water’s edge to watch the pelicans, sea gulls, and dolphins dive behind the incoming shrimp boats as the shrimpers swept out the bycatch. In fact, Magwood’s, the only place I go for fresh local shrimp, is located on Shem Creek within walking distance of my father’s house, where I grew up. I put this recipe together one Father’s Day for my dad, a Lowcountry boy who loves his shrimp. Shrimp and grits has become synonymous with Lowcountry cuisine, and when I meet people from elsewhere, they always want to know my take on it.
Kosher salt and freshly ground black pepper.1½ pounds shrimp, rinsed, peeled, and deveined.½ cup homemade or high quality purchased pimento cheese (hint hint).4 tablespoons (½ stick) butter, at room temperature.
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