Episode 3
Smoked and Salted
Chef: Kimberly Seldon
Serves: 4 to 6
Prep time: 15 min Cook time: 45 min
Ingredients:
Grits:
4 cups water
1 cup stone-ground grits
3 tbsp butter
1 ½ cups sharp cheddar cheese, grated
Shrimp Gravy:
1lb shrimp
6 slices bacon, cut into ½ inch pieces
1 cob of corn, kernels removed
6 grape tomatoes, halved
2 tbsp parsley, chopped
1 cup green onion, thinly sliced
1 garlic clove, minced
½ cup chicken stock
3 tbsp butter
½ tsp hot sauce
Salt and pepper, to taste
Directions:
1. Bring water to a boil in large saucepan. Whisk in the grits and simmer for 30 mins. Remove from heat and stir in butter and cheese.
2. Fry the bacon in a large skillet until lightly browned. Remove bacon and drain on a paper towel to remove excess fat.
3. In the same skillet, add shrimp and cook for two minutes. Add corn kernels, tomatoes, parsley, half the green onions and garlic; sauté for three minutes. Add chicken stock and simmer for two minutes, then stir in butter and hot sauce. Season with salt and pepper if needed. Divide grits between four bowls; top each with shrimp and sauce. Garnish each bowl with bacon and remaining green onions.