Having spent the majority of my life in the south I have come find a series of truths that exist in the southern world. The most important truth that I have accepted is the fact that butter, real butter, is the equivalent to gold in the kitchen. This is one of the key ingredients in the dish that this post is about. I realize there are tons of people out there who have their reservations when it comes to using real butter, health risks etc...well health nuts here is something to consider, butter is not your enemy. It is a natural product created using natural resources. Our ancestors were eating long before people started developing many of the diseases that plague people today. Think of it this way, everything in moderation. I will admit I too have health nut moment and there are certain things that I try to stay away from (fake, over processed foods are one of them). That being said the best option for me if I follow my beliefs and the research out there is in fact real butter! Here is great website that argues why butter is in fact better (they have data to back up their claims) http://butterbeliever.com/butter-is-better/.
That being said I shall now present to you
Sweet Caroline and Jordan's (my boyfriend) Famous Shrimp and Grits!
*A word of warning, this recipe will most likely ruin shrimp and grits at any and every restaurant you go to...seriously it is THAT good!
What You Need: (feeds 2 very hungry adults)
1 lb. Fresh Large Shrimp (not frozen!)
1 Cup Yellow Stone Ground Grits
1/4-1/2 Cup of Milk
1 Package of Bacon
1 block of Gruyere Cheese (pure Gruyere!)
1 Bushel of Green Onions
1 Stick of Salted Butter
1 Clove of Garlic
1-2 Tbs of Olive Oil
Salt and Pepper
What You Do:
Cook your grits according to the directions on the package. We get ours from Whole Foods so for 1 cup of grits you need 4 cups of water.
While your grits are cooking start frying up your bacon, yes the entire package! (on the stove for the best flavor). After bacon is cooked until crisp, set it aside to cool.
Shred your Gruyere cheese, chop your green onions and mince your garlic.
By now your grits should be fully cooked, go ahead and add your stick of butter and allow it to melt. Now add your milk and stir the grits to incorporate the milk and melted butter, then slowly start to add your Gruyere cheese. I generally do this one handful at a time stirring in between to ensure that the cheese melts completely before adding the next handful. Leave one handful of the Gruyere for garnish. Salt your grits to taste.
Go ahead and chop up your cooled bacon to create bacon bits (feel free to taste test!)
In a deep pan add a couple tablespoons of Olive oil, your minced garlic and allow to warm for a few minutes (on a very low setting this will allow the garlic flavor to infuse into the oil without burning) While your olive oil warms get out your shrimp and make sure all of the shrimp have been pealed and detailed. Now add your shrimp to your heated oil and garlic and turn the heat up to medium-medium high. They will only take a few minutes to cook so be sure to stir them every 30 seconds or so, as soon as they have turned pink and curled up they are ready to take off of the heat. Approx 2 mins per side.
Now it is time to plate you shrimp and grits: In a bowl add a couple of ladles of your cheesy grits, next add your shrimp (approx 8+ or so), then a sprinkle of cheese, after your cheese add small handful (or a large handful if your like me) of your chopped bacon, finally top with your green onions. Sit back and enjoy!
