Shrimp 'n Grits

I was introduced to Shrimp and Grits at Fuzzy's Place, a local dive that featured Joe Dale's wonderful cajun cuisine and some of the best blues Atlanta had to offer.  As if the dish wasn't special enough on it's own, they only served it on Fridays, and only at lunch.
I've yet to find a recipe that duplicates Chef Dale's.  He floated his shrimp in a wine-infused sauce that was simply orgasmic.
I have, however, come up with a reasonable facsimile.  It's an unexpected mix of flavors that hits the spot on chilly autumn nights.
As you will see, this recipe is a process.  It took some time the first few times I made it.  Now I can have this dish ready in about 30 minutes.  Practice makes perfect, and this dish is worth it!
Enjoy!

What's In It:

1 lb. raw shrimp, peeled and deveined, reserve shells (Most recipes call for large shrimp, which I find are often tough.  I try to stick to medium shrimp.  White shrimp is always good.  And, wild-caught only!  Farm-raised seafood is scary!)
1 c. heavy cream
1 1/2 c. water
2 c. hot shrimp stock (see below)
1/4 c. butter
Salt & pepper to taste
1 c. grits (Stone ground is nice, but I'm not sure it's worth the extra effort.  Just use whatever you have in the pantry.)
1 1/2 c. sharp cheddar cheese  (You may substitute Monterey Jack, if you prefer.  Do not use a mild cheese.)
Fresh lemon juice
6 slices bacon
2 tbls. finely diced onion
1 clove garlic, minced
2 tbs. finely diced pepper (Red, green, or yellow, you decide)
2 tbl. worcestershire sauce

How To Make It:
The key to this dish is in the very first step. 

Devein shrimp, reserving shells.  Sprinkle lemon juice over shelled shrimp.  Salt & pepper to taste.  Set aside.

Put reserved shrimp shells in medium saucepan and cover with water.  Bring to boil and simmer over low heat for 7 to 10 minutes.  Remove from heat and strain.  Discard shells leaving only the shrimp stock.

In a large saucepan, over medium-high heat, combine cream, water, and hot shrimp stock.  Bring to gentle boil.  Add butter.  Salt & pepper to taste.  Slowly stir in grits and reduce heat to medium-low.  Cook for 20 minutes, stirring occasionally, until all liquid is absorbed.  Remove from heat.  Stir in cheese.

Cook bacon in large frying pan over medium-high heat until firm but not crisp.  Drain on paper towels.  Chop coarsely when cooled.   Pour out all but 2 tbl. of bacon grease.  Add onion, garlic, and pepper.  Saute 10 minutes or until onion is transparent.  Add shrimp, bacon, and worcestershire sauce (to taste).  Saute 5 to 7 minutes or until shrimp are opaque in the center.  Do not overcook!  Remove from heat.

Spoon grits onto plate.  Top with shrimp mixture. 

Serves 4.



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