Low Country Shrimp and Grits
Low Country Shrimp and Grits is a Southern coastal supper built on smoky bacon fat and a quick pan sauce of cream and shrimp stock. The stock comes from the shrimp peels, so nothing goes to waste, and it gives the sauce a real seafood backbone. Cooking the shrimp only halfway before returning them to the sauce keeps them tender. Lime juice at the end cuts the richness over coarse grits.
Instructions
Cut the bacon into 1-inch pieces and fry them in a pan until cooked but not too crisp. Lift the bacon out and set it aside, leaving the fat in the pan.
Mince the onion and garlic and cook them in the bacon fat for 2 to 3 minutes, until just softened. Lightly salt the peeled shrimp, add them to the pan, and cook until they are about half-cooked and just turning pink. Move the shrimp to the bowl with the bacon.
Deglaze the pan with sherry, scraping up the browned bits. Pour in 1 cup (250 ml) of the cream, bring it to a boil, and let it reduce.
Add 1 cup of the shrimp stock and bring it to a high simmer, reducing again until the sauce thickens. If it stays thin, work in some floured butter (beurre manié) to tighten it.
Season the sauce with salt, black pepper, chile flakes, cayenne, and paprika. Return the bacon and shrimp to the pan and cook gently until the shrimp are just done.
Stir in a little lime juice. Spoon the shrimp and sauce over the hot grits and top with sliced scallions. Minced chives can stand in for the scallions.
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