Ingredients
Peeled and deveined shrimp. Dry with paper towel 2 pounds
Bacon slices, diced 6 each
Scallion, chopped, separate the white from the green 1 bunch
Celery, chopped 2 stalks
Garlic, minced 2 cloves
Lemon juice 1 lemon
White wine 1/4 cup
Worcestershire 1 Tbspn
Pro Seasoning 1 tspn
Parsley, chopped 3 Tbspn
Fresh thyme 2 sprigs
Bumpy road grits (or any non instant) 1 cup
Chicken stock 3 cups
Milk 1 cup
Gouda cheese, shredded 1 cup
Method of prep:
For the grits, bring milk and stock to a boil. Slowly whisk in grits and stir constantly for 1 minute. Reduce heat to simmer and cover. Stir grits very often to prevent lumps and to prevent from sticking to the bottom of the pan. Cook for 20 minutes and adjust moisture content if necessary. If the grits are too dry, add milk or water. Too wet, allow to cook uncovered. Stir in cheese and season to taste with Pro Seasoning. Set aside.
For the shrimp, cook bacon in a skillet until crispy. Remove bacon from the pan, leaving the grease behind. Bring the pan up to medium high heat. Allow the grease to smoke slightly. Add shrimp and cook on one side for about 1 minute (don't poke at the shrimp!). When the shrimp are beginning to become less translucent and turning pin, flip them over and cook for another 30 seconds to one minute. Remove shrimp from the pan. Bring the pan back up to medium high heat. Add the white part of the scallion and the celery to the pan and sweat. Add garlic and reduce heat to medium. Add the white wine and reduce by half. Add the lemon juice, Worcestershire, parsley and thyme. Add the shrimp back to the pan and toss.
Serve shrimp over grits and garnish with bacon and green scallion.