Ingredients

The following ingredients have 4 Servings
  • 3/4 cup stone-ground grits (dry)
  • 12 slices bacon (preferably applewood smoked)
  • 2 tablespoons diced leeks
  • ½ onion (chopped)
  • 1 green pepper (diced)
  • 1½ pounds shrimp (peeled and deveined (16/20))
  • ¼ cup white wine
  • 2 cups half & half (see notes)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 green onions (chopped, for garnish)
  • hot sauce

Instruction

  • Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.
  • In a cast-iron skillet over medium heat, fry the bacon. When bacon is crispy, remove from skillet and crumble onto a small plate. Add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent. Add shrimp and saute for about a minute or so, until they turn pink (be careful not to overcook!).
  • Remove shrimp from skillet. Add white wine to deglaze, then stir in half-and­ half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Add shrimp to sauce and season with salt and pepper.
  • Divide cooked grits among four bowls. Ladle shrimp and sauce over grits. Sprinkle with chopped green onions to garnish and serve with plenty of hot sauce.