Cookbook | Ingredients | Recipes

| Seafood | North American cuisines | United States cuisine | Southern cuisine

Ingredients

• 2-2½ cups shrimp stock (shrimp peels and parts,dried shrimp flakes, mirapoix, peppercorns)
• 3-4 strips thick smoky bacon
• 1 lb large shrimp, peeled (use peels to make stock)
• 1 pint (divided) heavy cream
• 1 recipe coarse grain hominy grits, time to complete when Shrimp are ready to serve
• butter
• ½ onion, minced
• 2-3 cloves garlic, minced
• 3-4 scallions, sliced, to garnish
• Salt, black pepper, cayenne, paprika, to taste

Procedure

1. Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
2. Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
3. Add chilies
4. Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
5. Deglaze with sherry
6. Add 1 cup (250 ml) cream & bring to boil, reduce
7. Add 1 cup shrimp stock, bring to a high simmer and reduce
8. The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
9. Season with salt, pepper, chili flakes, cayenne, and paprika
10. Add bacon & shrimp back in & cook gently until shrimp just done
11. Add lime juice
12. Serve over grits, garnish with scallions or chives