Shrimp & Grits
1 cup CVM Traditional Grits (click here for the recipe)
2 thick slices country bacon, cut into matchsticks (@ ½ cup)
1 small shallot, finely minced
2 Tbs. butter
1 pound shrimp, peeled & deveined
1 tsp. strained fresh lemon juice
Coarse or kosher salt
2 to 3 drops Tabasco sauce
Cook grits. Set aside.
Place a medium, heavy skillet over moderate heat. When the pan is hot, add the bacon and cook until the fat is rendered and bacon is crisp (5 – 8 minutes).
Using a slotted spoon, remove the bacon and reserve in a small bowl, keeping the pan as is, fat and all. (This can be done in advance. Do not cook the shrimp until the grits are ready and resting.)
In a low oven, warm four heatproof serving plates if you are plating the dish.
Return the skillet with the bacon fat to moderate heat. Add the shallot and cook until soft but not colored.
Add butter and when it’s melted, add shrimp, cooking until just pink, about 3 minutes. Add lemon juice and a pinch of salt and toss to coat.
Spoon about ½ cup steaming grits into the middle of each warm plate. Using a slotted spoon, place shrimp on top of the grits.
Add reserved bacon and Tabasco to the pan juices, swirling the skillet for a few seconds to create a thin sauce. Pour over the shrimp and grits.