Smoke N’ Grits
This dish provides a deep sense of culinary pleasure, enveloping the diner in a rich and mellow experience. The complex layers of flavor unfold beautifully with each spoonful, creating a moment of pure contentment. It is a wonderfully elevated and deeply flavored take on a familiar staple.
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Ingredients
Smoked Grits
Bacon-Brown Butter Shrimp Sauce
Instructions
SMOKED GRITS
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Bring the 3 cups of water or broth to a boil, then slowly whisk in the 1 cup of grits.
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Reduce the heat to a low simmer and cook until the grits are tender and creamy, stirring occasionally (check package instructions for specific cook time).
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Remove the pan from the heat. Stir in the heavy cream, the Smoked Butter, and the smoked cheese until the mixture is smooth, melted, and creamy.
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Season well with salt and black pepper, then cover the pot to keep the grits piping hot.
BACON-BROWN BUTTER SHRIMP SAUCE
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Cook the bacon in a large skillet until it is crispy. Remove the cooked bacon and set it aside, but reserve the rendered fat in the pan.
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Add the regular unsalted butter to the skillet with the bacon fat.
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Cook over medium heat, swirling until the butter browns and smells nutty.
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Add the onion or shallot to the brown butter mixture and sautรฉ until soft.
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Add the garlic and cook for 1 minute.
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Sprinkle in the flour and cook for 1 minute, then deglaze the pan by adding the wine.
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Let the sauce simmer and reduce for 2-3 minutes. Stir in the reserved cooked bacon, the Worcestershire sauce, and the hot sauce.
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Finally, add your leftover grilled shrimp and gently toss for just 1-2 minutes until they are warmed through. **Do not overcook the shrimp.**
Note
(1) The package of grits will tell you 4 parts water to 1 part stock. For this recipe do not follow those amounts or you will end up with soupy grits as we add cream, cheese and butter; stick with these amounts
(2) The shrimp is already cooked. We are just looking to heat it up briefly
