(adapted from Ruhlman’s Twenty: 20 Techniques 100 Recipes A Cook’s Manifesto by Michael Ruhlman, as reprinted on publicradio.org)
- 1 c water
- 1/4 c old fashioned grits (NOT instant. Seriously, y’all. If you’re gonna use instant grits you might as well just stop right now.)
- 1/2 c diced bacon, cooked
- 1/4 c shredded sharp cheddar cheese
- 1/2 c butter
- 1/2 lb shrimp, peeled and deveined
In small saucepan, bring water to a boil. Add grits and stir, then cover and reduce heat to medium low. Let cook for at least 25 minutes, stirring frequently.
When the grits have about 5 minutes left, melt butter a couple of tablespoons at a time in a saucepan just large enough to hold your shrimp (I used a 3qt saucepan for the 1/2 lb), stirring constantly. When all of the butter is melted, add the shrimp and cook for about 5 minutes. Shrimp should be cooked through. Remove from heat.
While the shrimp are poaching, uncover the grits and and stir in the bacon, heating it through. Remove from heat and stir in the cheese until melted. Plate the grits, then spoon the shrimp over them.