Fish
Shrimp and Grits Serves 4
½ cup heavy cream 2½ cups water 1 cup chicken stock or 1 chicken bullion cube dissolved in 1 cup of water 3 tablespoons butter 1 cup grits (quick grits or stone ground) 1 pound steamed shrimp (Publix can steam with Old Bay or Lemon Pepper) salt and pepper to taste 4 bacon slices 1½ tablespoons chopped onion 1 clove garlic, minced 2 tablespoons minced green pepper
Bring cream, stock, and water to a boil. Add butter and grits stirring constantly. Cook 20 minutes over medium low heat, watching carefully and stirring occasionally to keep from lumping. Add more water if necessary. Grits should be thick like oatmeal but not dry. Sprinkle shrimp with salt and pepper if desired. Cook bacon until brown. Pat dry and chop coarsely. Reserve 4 tablespoons bacon grease. Cook onion and pepper in bacon grease 10 minutes. Add shrimp and bacon. Sauté 3 minutes until hot. Spoon grits onto plate and top with shrimp mixture. Phyllis Hiers
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