Charleston Shrimp And Grits

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Classic south carolina fare.

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Steps

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Combine shrimp with lemon juice and a couple of generous splashes of tabasco sauce.

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Let sit while you begin the grits and gravy.

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Make the grits: in a large heavy saucepan , bring 6 cups water and 1 teaspoon salt to a boil.

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Whisk in the grits a few handfuls at a time.

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When you have added all the grits , decrease heat to a very low simmer and cook over low heat for 35-40 minutes , stirring occasionally at first and more frequently toward the end.

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While the grits simmer , start the gravy: fry bacon in a skillet over medium heat until brown but still limp.

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Stir in the onion , green pepper , and garlic.

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Continue cooking until onion and pepper are limp , about 5 minutes.

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Add in the scallions.

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Sprinkle flour over the mixture.

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Continue sauting for 5 minutes longer.

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Stir in the stock and remaining salt.

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Cook for 5 minutes longer.

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Remove from the heat while you finish the grits.

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When the grits are thick and creamy , stir in as much of the butter as you wish , followed by the chee.

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Ingredients

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medium shrimp, lemon, juice of, tabasco sauce, salt, stone ground corn grits, bacon, onion, green bell pepper, garlic clove, scallion, unbleached all-purpose flour, chicken stock, unsalted butter, cheddar cheese