GRITS INGREDIENTS:

1 cup stone ground grits, yellow or white
2 cups water
1 cup chicken broth, less-sodium (prefer Swanson brand)
1/4 cup unsalted butter
1 cup heavy cream
1/4 teaspoon Kosher or Sea salt
1 cup grated Sharp White Cheddar Cheese
1/4 cup grated Parmesan cheese,  Parmigiano Reggiano cheese freshly grated is much better
1/4 teaspoon white pepper
1/4 teaspoon Louisiana hot sauce (optional)

Place a medium saucepot over medium-high heat; add water, chicken broth, butter, heavy cream, salt and bring to a boil.  Slowly whisk in the grits and reduce heat to a simmer and place lid on saucepot, stirring occasionally.  It will take about 10 minutes until the grits absorb the liquids and thickened.  Add cheeses,  white pepper and Louisiana hot sauce stirring to blend; set aside but keep warm.

SAUCE INGREDIENTS:

1 lb medium shrimp, peeled, deveined (tails on optional)
5 slices bacon
1/2 pound Andouille sausage, diced small (optional)
1 lemon juiced
1/4 cup green onions, diced (use green tops also)
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup Vidalia onion, diced
2 cloves garlic, minced
1/2 teaspoon Wild Bill's Meat Rub
1/4 cup all-purpose flour
Kosher or Sea Salt (to taste)
Freshly ground black pepper corns (Tellicherry) to taste
1 cup heavy cream
1 cup chicken broth

Drizzle shrimp with lemon juice; sprinkle with salt, black pepper and Wild Bill's Meat Rub.  Set aside in a bowl.

Cook bacon  and/or Andouille sausage in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Retain bacon drippings in skillet.  Transfer bacon slices and/or Andouille sausage to paper towels, let cool, and crumble the bacon. 

NOTE:  If there is too much dark burnt type residue left from frying the bacon and/or Andouille sauce in the skillet which is typical depending on who processed the bacon, reserve bacon drippings and use a clean skillet to finish this recipe.  You can also deglaze the pan with a tablespoon of Dry Sherry if desired if you don't want to use a fresh skillet.

Add green and Vidalia onions, bell peppers and minced garlic to the skillet with reserved bacon drippings and sauté over low-medium heat until translucent and tender about 5 minutes.  If necessary, deglaze the pan with one tablespoon of white wine or Dry Sherry.  Add flour and stir until flour is absorbed into the veggie mixture; slowly whisk in the heavy cream and chicken stock and simmer until sauce is thickened, about 7 to 10 minutes.  If you need to thin the sauce, add whole milk until the desired consistency.  Add crumbled bacon, and/or Andouille sausage and shrimp; simmer an additional 1 to 2 minutes until shrimp are pink.  Season with salt and freshly ground black peppercorns.  Do not overcook shrimp otherwise they will become rubbery and tough!

To serve, add a serving of the grits to a bowl or plate and top with the shrimp veggie sauce mixture.  Garnish with fresh chopped parsley or sliced green onions with the tops and lemon slices.

YIELD:  4 servings

Above shrimp n grits prepared on 05-06-13 and were outstanding!  I used yellow cheddar cheese instead of white.

Click on sequence pixs below for a larger view:

Above recipe is a compilation of different recipes via the internet with a combination of the ingredients that I personally like and know that compliment each other.  Recipes close to this one appear in Charleston, SC cookbooks.  The grits are very rich and creamy and the sauce with the shrimp is wonderful.  If you love grits and shrimp, this is a must do recipe that is "off the chain"!

Web published by Bill aka Mickey Porter 08-31-12 updated with pixs on 09-01-12 and 05-06-13.

LEAVING ON A SPIRITUAL NOTE