Lowcountry Shrimp and Cheddar Grits with Bacon and Lemon Pan Sauce

What you need

• 650 ml (2 3/4 cups) chicken stock, divided
• 500 ml (2 cups) water
• 150 g (1 cup) white grits, regular (old-fashioned), not instant or quick
• 30 g (2 tbsp) butter
• 100 g (3 1/2 oz) sharp cheddar, grated
• 4 slices bacon, chopped
• 450 g (1 lb) large shrimp, peeled and deveined
• 1/2 tsp paprika
• 1 pinch cayenne pepper
• 4 scallions, sliced, whites and greens kept apart
• 3 cloves garlic, minced
• 1 tbsp plain flour
• 2 tbsp lemon juice
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring 500 ml of the stock and the water to a boil in a heavy pot with 1/2 tsp salt.

2. 2

   Whisk in the grits in a slow stream. Reduce the heat to low and cook, stirring often, until thick and creamy, 20-25 min. Add a splash of water if they stiffen.

3. 3

   Stir in the butter and cheddar until melted, season with pepper and keep covered over the lowest heat.

4. 4

   Cook the bacon in a large skillet over medium heat until crisp, 6-8 min. Lift it out with a slotted spoon and leave the fat in the pan.

5. 5

   Pat the shrimp dry and toss with the paprika, cayenne and a pinch of salt.

6. 6

   Raise the heat to medium-high. Sear the shrimp in the bacon fat for 1 min per side until pink, then move to a plate.

7. 7

   Lower the heat and add the scallion whites and garlic. Stir for 30 seconds, then sprinkle in the flour and stir for 1 min.

8. 8

   Pour in the remaining 150 ml stock and the lemon juice, scraping up the browned bits. Simmer 2-3 min until the sauce coats a spoon.

9. 9

   Return the shrimp and bacon to the pan and warm through for 1 min, until the shrimp are cooked through with no gray, translucent center.

10. 10

    Spoon the grits into shallow bowls, top with the shrimp and sauce, and finish with the scallion greens.

Imported from savortheflavour.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.