Ingredients
4-5 C veggie stock
salt
1 C yellow stone ground grits
1C shredded white cheddar
black pepper
3 green onions sliced thin for garnish
1/2 lb bacon cut into lardons
2 Tbsp olive oil
20-24 large shrimp shelled and deveined
salt and pepper
1 C diced onion
1/2 C diced carrot
1/2 C diced celery
1 C cherry tomatoes halved
3 cloves garlic diced
Preparation
Bring stock to boil add 2 tsp salt over high heat. Whisk grits in slowly and bring back to a boil. Reduce heat to medium and continue to cook until grits are soft and have lost the gritty texture, whisking every few minutes. (15-20 mins) if it becomes too thick add more stock. Add the cheese and whisk until smooth, season with salt and pepper. Place bacon in medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon to paper towel lined plate. Remove all but 2 Tbsp of the bacon fat from the pan and put back on the heat. Add olive oil and increase heat to high. Add onion, carrot and celery. Add tomatoes. Season shrimp with salt and pepper then add to the pan along with the garlic. Sautees until golden brown on both sides and just cooked through. (1-2 mins per side) Divide grits among 4 bowls and top each with 4-5 shrimp. Drizzle top with some of the oil and garnish with green onion.
