Notes: Originally from Bobby Flay's shrimp and grits recipe at
http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe-1911862. This recipe is the best one ever -- much better than any restaurant's "shrimp and grits" -- so expect that once you try this, you will always be disappointed with restaurants' preparations of this dish.
Ingredients
4-6 slices bacon
2-3 pounds shrimp, peeled and de-veined
optional: 2 bags fresh spinach
2 Tblsp. lemon juice (juice of one fresh lemon) + zest of 1 lemon
2 Tblsp. chopped fresh parsley or cilantro
3-4 scallions (sliced into rounds)
1 Tblsp. minced garlic
Mise en Place
1. If shrimp are frozen, thaw in cold water. Peel and pat dry.
2. In a medium bowl, wash and chop the 4 aromatics.
3. Fry the bacon in a large skillet to well-done. Lift out and blot on paper towels (leave the grease in the pan). Crumble and set aside.
Optional: reserve half of the bacon grease (to cook the shrimp in) but leave half of it in the pan. Saute the spinach. When spinach is wilted, set aside in a bowl.
Directions
1. Rinse shrimp and pat dry.
2. In the large skillet with bacon grease, add shrimp. Cook until shrimp turn pink, turning as needed.
3. Add lemon juice, crumbled bacon, parsley, scallions and garlic. Saute for 3 minutes, mixing well.
4. Serve over cheesy grits (and spinach), or in a sub roll to make a PoBoy.
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