This is a variation of a dish I made Brandi when we first started dating. She was probs like damn this girl can cook.
Grits Ingredients
1 cup grits
4 cups water (or whatever your grits requires)
2 tablespoons butter
6 ounces cheddar cheese, shredded
Salt
Shrimp and Sauce Ingredients
4 strips of bacon
2 cloves garlic, minced
2 green onions, whites and greens separated, chopped
1 tablespoon tomato paste
1/4 cup water
2 tablespoons heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Pinch of cayenne pepper
1 tablespoon flour
1 pound shrimp, peeled and deveined (add this since it wasn’t specified)
Salt and pepper
Garnish
Fresh parsley, chopped
Prepare the Grits:
Cook the grits according to the package. Once cooked, stir in butter, cheddar cheese, and a pinch of salt. Keep warm.
Mix the Sauce:
In a small bowl, whisk together 1/4 cup water, heavy cream, Worcestershire sauce, and Tabasco. Set aside.
Cook the Bacon:
In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave the bacon grease in the skillet.
Sauté Aromatics:
In the same skillet, add the green onion whites and garlic. Sauté for about 2 minutes until fragrant. Stir in the tomato paste and cook for another minute.
Cook the Shrimp:
Season the shrimp with salt, pepper, and a pinch of cayenne. Add them to the skillet and cook for 1 minute.
Add the Sauce:
Pour the prepared cream mixture into the skillet. Stir well and let it simmer over low heat until the sauce thickens slightly, but do not let it boil. Adjust salt to taste.
Assemble:
Serve the shrimp and sauce over the warm, cheesy grits.
Crumble the bacon over the top, garnish with green onion greens and parsley, and enjoy!
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