A recipe for the end of summer’s turn to fall.
Shrimp and Grits
Your ratio for grits is 4:1 liquid to grits. I like 2 cups of raw milk and two cups of water or chicken stock to 1 cup of grits, but do what you feel.
Boil the salted liquid in a pan, add the grits, cover and simmer for about 20 minutes. You’ll see it turn from soup into thick grains you can stir.
Take it off the heat and stir in butter or fat of your choice (at least two to three tablespoons) and then a handful of cheese. Cover and let it “get happy” and absorb the dairy.
Unpeel the large shrimp, devein, and butterfly. Put a tablespoon of oil in a skillet over med-high, add shrimp and toss through for a long minute.
Add a shot of bourbon for each half-pound of shrimp to the pan, and touch a match to the steam as it deglazes (it will ignite).
Shake through the flame for another two minutes.
Plate the grits, some shrimp on top, and hit with a little cayenne.
I know some cooks who like to add pimentos here too.