Shrimp and grits


4 cups heavy whipping cream
Salt & Pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded parmesan cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 cup mushrooms quartered
1 large clove garlic, minced  


Bring heavy whipping cream to a simmer. Add salt and pepper. Add grits and cook until whipping cream is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well.  In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions, mushrooms, and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well.
Serve immediately.


1 onion, minced
2 Tbsp garlic
4 Tbsp George Sarris' Extra Virgin Olive Oil
1 bottle white wine
2 C water
4 Tbsp chicken stock
1 Tbsp black pepper
1 Tbsp oregano
1 Tbsp basil
¾ C butter
¾ C flour

1. Saute onions and garlic in George Sarris' Extra Virgin Olive Oil until translucent.

2. Add wine, water and chicken stock.  Bring to a boil.

3. Add pepper, oregano and basil.  Bring to a boil.

4. Create a thick roux by melting the butter and whisking in the flour.  Continue to whisk over medium-low heat until it becomes very thick, but do not brown.

Reduce heat on wine sauce and whisk in 1 C of the roux.  Continue to whisk until sauce thickens.

GDA Cooking - December 20, 2010