Comfort Foods: Shrimp & Grits

The first time I had ever heard of Shrimp & Grits I was a bit put off.  I had only had plain grits with butter or the instant packets that had bacon bits.  While the plain ones were OK, they were just that... OK.  The instant packets were doable, but the taste and texture screamed fake.  I like grits in theory, but in execution they were a totally different experience.  When a friend ordered them at lunch one day I was intrigued.  She offered me a bite, and instantly I wanted more.  In Charleston, SC I had the privilege of having Shrimp & Grits at Hyman's.  It was so good, and I was determined to try to make my own version.  While this may lack the gravy you'll see on some variations, it still is just as warm, creamy, and comforting.

Shrimp & Grits
Ingridients:

• 6 tbsp quick grits
• 2 cups water
• Pinch of Salt 
• Pepper
• Tony Chachere's Cajun Seasoning 
• 5 slices of lean bacon
• 1/2 pound precooked shrimp
• 1 1/2 tbsp butter
• 2 green onions
• 1 tbsp garlic powder
• 1 tbsp Kitchen Stories Garlic Herb Blend (optional, can use the Mrs Dash Garlic Herb Blend also)
• 1/2 tbsp Cayenne Pepper
• 1/2 tbsp Old Bay Seasoning
• 2/3 cup sharp cheddar cheese - grated finely
• 1/2 medium fresh tomato (optional)

Directions:

1. Place bacon strips on foil covered cookie sheet (with lip) and put in cold oven. Set temperature to 400 degrees F and cook for 20 minutes or until crispy.
2. Allow bacon to drain, and reserve 1/2 tbsp of bacon fat.
3. Saute butter, green onion, and shrimp in a small pan over medium low heat until onion is soft and shrimp is hot.  Add garlic powder,  garlic herb blend, Old Bay Seasoning, reserved bacon fat, and cayenne pepper.  Also crumble up three slices of the bacon.  Mix well and reduce heat to simmer.
4. Boil the 2 cups of water in a medium pot (around 3 quarts). Make sure you have enough room for both the cooked grits and the shrimp mixture.
5. Once water is boiling, add the salt and grits.  Reduce heat to medium and stir to ensure the grits do not clump.
6. Once grits are thickening, add the pepper and cajun seasoning. Keep heat at medium, and keep stiring.
7. When grits are thick and little water remains (or all is absorbed) stir in the cheese until well blended.
8. Optional - add chopped fresh tomato, stir into grits, and let sit long enough for the tomato to get warm, but not mushy.
9. Serve immediately while hot.

Serves 2

1. Add the shrimp mixture, and stir until well mixed.