Smoke N’ Grits

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

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.

Ingredients

Smoked Grits

3 cups Water or Broth (see note 1)
1 cup quick grits
1 cup Heavy Cream (or Half-and-Half)
4 Tbsp cold smoked unsalted butter - 1/2 stick
1.5 cups Smoked Gouda - 6 oz (or your favorite smoked cheese)
Salt and Black Pepper, to taste

Bacon-Brown Butter Shrimp Sauce

4 strips 4-6 Bacon, chopped
4 Tbsp unsalted butter - 1/2 stick ((not smoked))
1/2 cup yellow onion or shallot, diced
2 cloves 2-3 garlic, minced
1 tsp all-purpose flour
1/2 cup White Wine
12-16 Leftover Grilled Shrimp (see note 2)
1 tsp Worcestershire Sauce
Hot Sauce, optional (e.g., Tabasco)
For garnish Green Onion, chopped

Instructions

SMOKED GRITS

1
Bring the 3 cups of water or broth to a boil, then slowly whisk in the 1 cup of grits.
2
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).
3
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.
4
Season well with salt and black pepper, then cover the pot to keep the grits piping hot.

BACON-BROWN BUTTER SHRIMP SAUCE

5
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.
6
Add the regular unsalted butter to the skillet with the bacon fat.
7
Cook over medium heat, swirling until the butter browns and smells nutty.
8
Add the onion or shallot to the brown butter mixture and sauté until soft.
9
Add the garlic and cook for 1 minute.
10
Sprinkle in the flour and cook for 1 minute, then deglaze the pan by adding the wine.
11
Let the sauce simmer and reduce for 2-3 minutes. Stir in the reserved cooked bacon, the Worcestershire sauce, and the hot sauce.
12
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

Read it online: https://brinnerbites.com/recipe/smoke-n-grits/