Southern Fried Shrimp and Grits
4 slices of fatback (salt pork)
2 tsp olive oil
1 small onion diced
1 dozen large shrimp, peeled and deveined with tails on
2 gloves of garlic chopped
½ cup of dry white wine
1 tsp of salt
2 tsp of cayenne pepper
1 diced tomato
¼ cup of heavy cream
1 cup of uncooked grits (gridirongirl prefers McEwen & Sons)
2 TBS butter
3 cups of water
1 chopped fresh chives for topping
Shredded cheddar – optional
Boil fatback to reduce salt. Then remove and dry. Chop and sauté over medium heat until nice and crisp. Set aside. Pour oil into the skillet and bring up to heat. And the onion and chopped garlic, stirring until tender.
Add the shrimp to the frying pan and fry until they turn pink (about 2 minutes). Once done, set the shrimp aside.
NOW IT’S TIME TO MAKE THE ROUX! This is the most important step!
While the skillet is still hot, add the wine, the diced tomato, the cayenne pepper and salt. Bring this to a boil stirring constantly while scraping the bits from the bottom of the pan. Reduce heat and simmer uncovered about 7 minutes. Once things look blended, return the fatback and the shrimp to the frying pan. Stir in the heavy cream. And heat through.
Meanwhile, bring water to boil in a medium saucepan. Slowly stir in the grits, reduce heat and simmer covered until thick. If you want to make cheese grits, add the shredded cheddar now. Simmer about 20 minutes or 5 minutes if you used the instant grits. Remove from heat.
Plate the grits first, serving the shrimp over the grits and top with the fresh cut chives.
gridirongirl prefers McEwen and Sons grits because they are organic and stone ground so they have more flavor. Hailing from the same small town as our Alabama gridirongirl, these grits are sold to chefs all over the United States. To get a true taste of the South, use McEwen and Sons and you will never go back to instant again!