Ingredients
The following ingredients have 4 Servings
- 1 pound meaty bacon
- divided
- 3 cups chicken stock or water
- 1 cup whole milk
- 1 teaspoon salt plus more to taste
- 1 cup hominy or white grits
- A drizzle olive or vegetable oil
- 1 1/2 pounds shrimp
- tails left on and deveined
- Pepper
- 1 teaspoon cumin
- 1 tablespoon thyme
- chopped
- 2 jalapeño peppers
- finely chopped
- 1 rib celery with leafy tops
- finely chopped
- 1 bunch scallions
- finely chopped
- 2 large cloves garlic
- finely chopped
- 1 to 2 tablespoons cayenne pepper sauce (medium to extra-hot)
- 1/2 cup beer (I use Abita)
- 4 fried eggs
Instruction
- Preheat oven to 375°F
- Chop 2 slices of bacon and reserve
- Arrange the rest on a slotted pan or rack-lined baking sheet and bake bacon until crisp; chop into generous bacon bits
- In a saucepot, heat stock or water, milk, a teaspoon of salt and grits, and bring to a boil
- Whisk and reduce heat to a low, rolling simmer
- Cook 20 minutes covered, at a simmer, whisking occasionally
- Heat a large skillet over medium-high heat with a drizzle of oil
- Add reserved chopped bacon and render 2 minutes
- Add shrimp and season with salt, pepper, cumin and thyme
- Cook 2-3 minutes then add jalapeño, celery, scallions and garlic
- Toss 2-3 minutes to soften then 2-3 minutes more until shrimp are pink and opaque
- Douse pan with beer and hot sauce; toss with butter to emulsify
- Stir bacon bits into grits and ladle into shallow bowls
- Top with a fried egg, some shrimp and serve
- MORE: Shrimp and Chorizo Bites Sweet 'N Spicy Red-Eye Ham Steaks, Buttered Grits & Seared Chard Fried Chicken Thighs and Cheesy Grits with Green Onions
