Shrimp and grits

Ever since we first started getting shrimp from the PRFM from the Sweet Savannah Shrimp Company, I've been saying how I will make shrimp and grits, but I never have. So finally, today, I did it. I made shrimp n grits.

It's not a light undertaking, I'll tell ya that. Most time-consuming recipes are ones that you can put together and walk away but shrimp n grits is something that you can walk away from, but only for a few minutes.

It starts with the grits. We have Anson Mill grits and we have Riverview grits. But I don't have a recipe for the Riverview grits so Anson Mills it was. You set them to simmer, on low, and cover it, then stir and add more hot water as the grits absorb what they had. It's actually miraculously less work than it was the first time we made them when, like risotto, we kept stirring it constantly. This, at least, was about every eight minutes.

And then the shrimp. I set 24 shrimp to soak and then, before it was time, I set to peeling them. I used the heads and shells sauteed with onion, and celery and then mixed it with water, tomato paste, and some other stuff and let it to simmer for an hour. Then through the sieve.

Then you saute the shrimp with shallots, bacon, s+p and red pepper flakes and toss all of it together in a bowl. Since I spent all that time making that damn broth, damned if I wasn't going to put it all on top. So it isn't really much to look at, but damn it was good and with a nice kick to it. Delicious. And amazingly worth all that work. Though maybe not for the first meal of the day next time.