Shrimp and Grits

This recipe is one of our favorites and is adapted from Joy of Cooking.  The grits can cook while you prepare the shrimp, serve the shrimp as soon as they are finished cooking for best taste and consistency.  Grits are similar to Polenta which can be used if you can't find grits.  I like the taste of Muir Glen brand fire-roasted tomatoes, if you can't find fire-roasted substitute regular tomatoes.  Add Cayenne Pepper sparingly, you can always add Tabasco sauce once cooked for more heat.

Low-Country Grits
3 cups Water
3 Tablespoons unsalted Butter
½ teaspoon Salt
¾ cups Grits (not quick cooking)
¾ cups Broth (water for breakfast grits)
1-2 cups Heavy Cream (substitute half and half or milk, not skim)

Bring water, butter, and salt to boil. Slowly stir in grits, reduce heat to low, and cook about 10 minutes until the grits are very thick and have absorbed most of the water. Slowly stir in broth, simmer about 10 minutes until the grits are thick and have absorbed the liquid. Stir in cream (¼ - ½ cup at a time) until desired consistency is reached (think thick oatmeal). Cook 1 hour, add a few tablespoons cream before serving if too thick.

Shrimp
1 ½ lbs Shrimp (peeled and deveined, shells reserved)
2 ½ cups Water

Bring water and shells to a boil, reduce heat, and simmer until liquid is reduced by half. Strain liquid into bowl, pressing shrimp shells to release their juices. Discard shells and reserve liquid.  You can substitute 1 ¼ cups chicken broth and skip this step.

4 oz Bacon, chopped
1 medium White Onion, minced
3 Garlic Cloves, minced
2 Tablespoons All-Purpose Flour
1 14.5 oz can Fire-Roasted Tomatoes, diced
¼ teaspoon Salt
⅛ teaspoon Cayenne Pepper
¼ cup Heavy Cream
2 Tablespoons Parsley, chopped (more for presentation, if desired)

Cook bacon in large skillet until fat is rendered, 5-7 minutes. Stir in onion and cook until soft and light brown, add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring, 1 minute. Add shrimp and cook until pink, about 3 minutes. Slowly stir in reserved shrimp liquid or broth, then add tomatoes, salt, and cayenne. Simmer until shrimp are cooked through and mixture slightly thickened. Stir in cream and heat until just hot. Remove from heat and stir in parsley.

Serve shrimp mixture spooned over grits and sprinkle with more fresh parsley, if desired.