A delightful twist on the classic Charleston Shrimp and Grits, this recipe brings together rich flavors and creamy textures for a comforting meal.
Combine the shrimp with a tablespoon of hot sauce and a pinch of salt. Let it marinate while you prepare the grits and gravy.
Marinating the shrimp enhances its flavor and tenderness.
In a large saucepan, bring 4 cups of water and a teaspoon of salt to a boil.
Using a heavy-bottomed saucepan helps prevent the grits from sticking.
Gradually whisk in the grits, ensuring no lumps form. Reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.
Stirring frequently ensures a creamy consistency.
In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.
Crispy bacon adds a delightful crunch to the dish.
Sauté the onion, bell pepper, and garlic in the bacon fat until softened, about 5 minutes.
Cooking the vegetables in bacon fat enhances their flavor.
Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to form a roux.
Cooking the flour removes its raw taste and thickens the gravy.
Gradually add 2 cups of water to the skillet, stirring constantly, and bring to a simmer. Cook until the gravy thickens, about 5 minutes.
Adding the liquid gradually prevents lumps in the gravy.
Add the marinated shrimp to the skillet and cook until they turn pink and opaque, about 5 minutes.
Avoid overcooking the shrimp to keep them tender.
Stir butter and cheese into the grits until melted and creamy. Adjust seasoning with salt and hot sauce to taste.
Adding the cheese off the heat prevents it from becoming grainy.
Serve the grits in bowls, topped with the shrimp and gravy. Garnish with crumbled bacon and sliced scallions.
Serving immediately ensures the dish is enjoyed at its best.
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