Grits with Shrimp
Just like real Charlestonians during shrimp season, I consume this shrimp and grits application more for breakfast than dinner. If you want to follow suit, try soaking the grits overnight to shorten the cooking time. Oh, and since the grits are all too often neglected here, I put them first in the title. This recipe first appeared in EveryDayCook. Photo by Lynne Calamia
- Time: 495 min
- Servings: 4
Source: Alton Brown
Ingredients
- pounds large head-on, tail-on shrimp
- water
- tablespoon kosher salt
- to 3 bay leaves
- stone-ground grits
- tablespoon unsalted butter
- tablespoon lemon juice
- teaspoons hot sauce
- teaspoon Old Bay
- slices bacon
- green onions, finely chopped