I cook pretty healthfully. At least 80% of our meals are vegetarian, and half of those are vegan. We juice 5 or more times a week. We go through vegetables like you would not believe.
But, sometimes I want to eat something really, really bad for me.
(I feel it's telling that I'm sharing this the day that I start an at-least-7-day juice cleanse. I'm hoping that the tell is that I'm getting this out of the way to focus, not that I'm giving in already.)
The recent Mardi Gras was a chance for us to do just that. David was beside himself with excitement at the prospect of real bacon, cheese, and cream.
Shrimp and grits is one of those meals that I save for days when we want to eat something heart-clogging. It's a recipe that has slowly evolved over the years into a really great treat. And really, when you haven't eaten it in almost a year, it makes it all the better and totally worth it.
Shrimp and Grits
FOR THE GRITS*
4 cups water
1 cup stone ground grits (don't even think about using instant)
1 stick butter
3/4 cup cheddar cheese, shredded (or roughly chopped if you're lazy like me)
1 T garlic powder (I know, I know, but it works better here than fresh minced)
3/4 cup heavy cream
3 eggs
Salt and pepper
FOR THE SHRIMP*
2 T butter
4 slices bacon (I use low sodium; helps me justify)
3/4 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
1/4 cup flour
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp chili powder
pinch cayenne pepper
2 cups chicken stock, slightly warm
3 cups medium shrimp, deveined, peeled, de-tailed
Salt and pepper
Scallions and lemon wedges, for garnish
Preheat oven to 300°F. Bring water to a boil in a medium saucepan. Add grits, whisking constantly to prevent clumpage (it's a word; my word). Reduce and let simmer for 3 minutes.
Remove grits from stove and pour into oven safe dish. Mix in all the other grits ingredients (I do tasting/seasoning, and then add the egg last) and put into the oven. Bake for 1 hour.
To make shrimp, cook bacon until almost crispy in a skillet (I use a seriously seasoned cast iron one). Put cooked bacon on a paper towel to strain. Pour about half the grease into a coffee mug and set aside, just in case you need it.
Add onion and bell pepper to the skillet and cook until soft. Put in garlic and stir around for about a minute. Add in herbs and spices, cooking until they smell amazing.
At this point, if things are pretty dry, pour in a bit of the reserved grease. Once hot, sprinkle in the flour, stirring constantly for about a minute. Slowly pour in chicken stock a bit at a time, stirring constantly, until you get a good gravy consistency. Don't use all the stock if you don't need it. Season to taste.
Pinch up bacon and put into the gravy. Add shrimp. If using precooked, the shrimp just needs to heat through. If using fresh, let gravy simmer until shrimpies are opaque.
Spoon grits into a bowl and top with a generous glop of shrimpy goodness. Sprinkle with scallions and squeeze a bit of lemon on top and chow down. It's about to get real serious.
*I rarely measure anything when I cook, so taste often and cater to your own tastes.
