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I want to share this recipe with everyone. It is here by permision from the Jamison's and I want to thank them for letting me use it here. It is so very delicious.
 

Charleston Shrimp and Grits 

from A Real American Breakfast.

 
1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
Juice of 1 lemon
Tabasco or other hot pepper sauce
1 1/2 teaspoons salt or more to taste
1 1/2 cups stone-ground grits, not instant or quick-cooking
6 thick slices bacon, chopped
1 small onion, finely chopped
1/4 cup finely chopped green bell pepper
1 garlic clove, minced
1/2 cup thinly sliced scallions
2 tablespoons unbleached all-purpose flour
1 cup chicken stock
1 to 2 tablespoons unsalted butter
1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese
Tabasco or other hot pepper sauce
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy.
 
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil.
 
Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

SERVES 4.

 

 

More grits recipes...
 
 
Grits Croquettes
 2 c. cooked grits
2 c. finely chopped meat, chicken or fish
2 Tbsp. chopped onion
1 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
1 c. dry bread crumbs
1 egg, beaten
Oil for deep frying
 
Combine grits, meat, onion, salt, pepper and Worcestershire sauce in bowl.  Chill thoroughly.  Shape mixture into balls or other shape, making 12 croquettes.  Roll in bread crumbs; dip in egg; roll again in bread crumbs.  Cook croquettes in heated oil, turning once to brown each side.  Drain and serve.
 
 
Baked Grits
 
1 c. uncooked grits
1/2 stick butter or margarine
2 whole eggs
2 Tbsp. milk
1 c. grated cheese
1/2 can undiluted mushroom soup
paprika
 
Cook the grits using the method of  your choice, and following package instructions. Add butter to the grits, add eggs that have been beaten slightly with the milk, fold in grated cheese reserving enough to sprinkle over top.  Sprinkle cheese over top and sprinkle cheese lightly with paprika.  Bake in 350F oven until your mixture is firm and set.
 
 
 
 
Baked Grits #2
 
2 c. grits
8 c. water
1 tsp. salt
1 stick margarine
4 eggs
1 1/2 c. grated New York cheese
 
Cook grits until mushy in boiling water seasoned with 1 tsp. salt.   Add margarine, well beaten eggs and cheese.  Bake in 350F oven for 30 to 40 minutes in coverd casserole.
 
 
 
Grits Souffle
 
2 c. water
2 c. milk
1 c. grits
2 eggs, slightly beaten
cheese, optional
 
Combine water, milk, salt, and grits.  Bring mixture to boil and cook until thickened, stir occasionally. Allow 3 to 5 minutes for quick cooking grits and 25 to 30 minutes for regular grits.  Stir little of hot grits into beaten eggs and then mix the whole amount of grits in.  Turn into a casserole dish and bake at 325 F  until brown and fluffy.  Add cheese if you like just before baking.