Swing Low...

Down to the Lowcountry, that is, as we take on the southern classic, Shrimp ‘n’ Grits. This dish hails from Charleston and the Gullah traditions thereof but most every state in the South has a version of this in their repertoires. This is my version, which started out as one I found in the February 2008 Southern Living magazine. By the time I was done modifying it, though, it bore almost no resemblance to that recipe. So, without further ado…


Lowcountry Shrimp ‘n’ Grits
Serves 2

Ingredients
For Shrimp
2 slices bacon (go for the Center Cut, it’s less fatty)
1 lb. Peeled, tail-off raw shrimp
1 cup mushrooms, sliced
2 tsp canola oil
¼ cup green onions, chopped
1 garlic clove, minced
½-1 cup low sodium chicken broth
Pinch of salt and pepper

For Grits
1 cup half-n-half
½ cup fat-free milk
¼ tsp. Salt
½ cup grits (you can use Quaker, Anson Mills, Crook’s, just NOT INSTANT)
½ cup reduced-fat shredded Cheddar Cheese
½ cup grated Parmesan (buy a chunk and grate it)

Equipment
1 large skillet, non-stick is ok
1 medium saucepan

Important Note: Those of you who have cooked grits know that if you let them sit, they will set up like joint compound, so unless you really want to spackle your walls, do the shrimp first.

Shrimp
1. Cook bacon in the skillet over medium heat until crispy. Remove from the pan and reserve on a paper towel to drain. Crumble.
2. Pour off some of the bacon grease into a glass or metal container; don’t just pour into the trash (you’ll melt the bag).
3. Season the shrimp with salt and pepper. (If you use frozen, make sure they’re well-thawed)
4. Add mushrooms to the skillet and sauté until tender. Add the green onions and give them about a minute.
5. Add the garlic. Be careful with the heat on this, garlic is good, burnt garlic is less good. And garlic burns fast!
6. Add the shrimp and sauté until the shrimp turn all pink.
7. Add in the chicken broth and let it reduce by a third.
8. Sprinkle the pan with a little flour, stirring to prevent lumps and let it cook for about 3-4 minutes, until it starts to thicken. (This is called the Sanger method)
9. Set aside and keep warm.

Grits
1. Bring half-n-half, milk and salt to a gentle boil over medium heat. Remember what we said about dairy and boiling over? Same thing applies, watch it.
2. Add in grits slowly, whisking to prevent lumping.
3. Reduce your heat and let simmer until thickened.
4. Add in your cheeses and whisk again.

Spoon grits onto a plate and ladle some shrimp over the top. Garnish with grated Parmesan if you like and the crumbled bacon.

Cook’s Notes: Make sure you cook the shrimp mixture for at least 3 minutes once you sprinkle it with flour. It cooks out that raw flour taste, which is less than tasty. Grits are done when you can stand a spoon in the middle of the pot and it falls slowly to the side.

Low Fat Notes: Cooking grits in cream may not appeal to those watching the calories. You can also cook them in low fat milk (2% minimum) or in chicken stock. Try it both ways and see how you like it. Grits are cheap.