Jack Gilmore's Shrimp and Cheesy Grits
This is a family favorite in the Cobb household, often served on holidays and special occasions. Perfect comfort food that pairs beautifully with Roussanne.
Directions
Combine the water and cream in a heavy-bottomed 4-quart pan over medium-high heat. Add salt and pepper to taste and bring to a full, rolling boil. Add the grits and whisk vigorously until the water is absorbed, about 15 to 20 minutes; watch carefully so they don't dry out and burn. The grits should be smooth and creamy. Remove pan from the heat and whisk in the butter and cheeses, making sure they are well incorporated. The consistency should resemble creamy mashed potatoes. Set aside to keep warm.
Rinse the shrimp and pat them completely dry. Coat the shrimp heavily with the seafood seasoning; set aside. Fry the diced bacon in a heavy-bottomed 12 inch cast iron skillet over medium-high heat until browned and crisp. Using a slotted spoon, remove the bacon pieces and set aside to drain. Add the onion to the pan and cook about five minutes or until onion is wilted and transparent. Toss in the garlic and shrimp and cook, stirring often, just until the shrimp turn pink and are opaque throughout. Add the lemon juice, chopped tomatoes, parsley, green onions, and reserved bacon. Saute for two to three minutes, or until ingredients are well integrated.
Spoon a portion of the hot grits into individual rimmed bowls. Spoon equal portions of the shrimp mixture over each serving and serve immediately.
Ingredients
3 cups Water
1 cup whipping cream
kosher salt and freshly ground pepper
1 cup stone-ground grits
3 tbsp butter
4 oz crumbled Veldhuizen Family Farm Bosque Blue Cheese, or substitute another Texas blue cheese, such as Mozzarella Company’s Deep Ellum Blue or River Whey’s Whey Blue
1 cup shredded sharp Texas cheddar cheese
1 lb large (16 to 20 count) shrimp, peeled and deveined, tail section left intact
spicy Cajun seafood seasoning
6 smoked bacon slices, chopped into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 large garlic clove, minced
4 tsp freshly squeezed lemon juice
1 cup Roma tomatoes, peeled, seeded, and chopped
2 tbsp flat-leaf parsley, minced
1 cup thinly sliced green onions, including green tops
Recipe courtesy of Texas On the Table by Terry Thompson Anderson
