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Fried Grits With Shrimp and Bacon Gravy
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Ingredients for Grits with Shrimp: 2 cups white hominy grits
2 parts chicken stock
1 part heavy cream
1 cup raw shrimp, peeled and diced
1/2 cup shredded sharp cheddar cheese
1/2 cup diced scallions
Salt and pepper to taste
Flour for dredging
1/2 stick butter Preparation: Cook grits according to package directions, but instead of using water, use 2 parts chicken stock and 1 part heavy cream. When most of the liquid is absorbed, remove pan from stove. Slowly stir in the shrimp, cheese and scallions. Add salt and pepper to taste. Pour mixture into a greased loaf pan. Refrigerate overnight. Slice chilled loaf into 1/2 inch to 3/4 inch slices. Dredge in flour. Melt 1/2 stick sweet butter in a frying pan. Pan fry slices until golden brown on both sides. Top with Low County Bacon Gravy. Ingredients for Bacon Gravy: 4 to 5 uncooked bacon strips, chopped
1/2 cup onions, chopped
1/4 cup flour
2 cups heavy cream
2 tsp. of Creole spice Preparation: Start with a well-heated pan. Add bacon and cook until it is clear in appearance. Add onions and continue cooking until bacon is crisp. Sprinkle the flour over the pan and stir until well blended. Cook over high heat about 15 seconds. Add cream and stir the mixture until it thickens. Blend in Creole spice, pour over fried grits and enjoy. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Hoppin Johns Low County Cooking: Recipes and Rumination from the Carolina Coastal Plains
Model: 061804456
Author: John Martin Taylor
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
American All-Time Favorite Canning and Preserving Recipes
Model: 0696211505
Author: Better Homes and Gardens
(1999)
Meredith Books Corp.
Website: www.meredith.com
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