Shrimp and Grits
1 cup of grits (not instant)
4-5 cups of water
Salt, to taste
4 tablespoons unsalted butter
½ cup of cheddar cheese
¼ cup of heavy cream or whole milk
15-20 medium shrimp, deveined and peeled, tails left on
Pinch of cayenne pepper
Pinch of smoked paprika
4 strips of bacon, cut into ½” pieces
1 onion, small dice
2 gloves garlic, minced
1 jalapeno pepper, seeds removed and minced
½ cup of white wine
Heat water in a large pot. Bring to a boil and salt. Slowly pour in grits while whisking. Whisk off and on over medium low heat until grits absorb water. Season with salt, butter, cheese and cream.
Place shrimp in a bowl and seaon with salt, cayenne, and paprika.
Meanwhile fry bacon over medium and cook until browned. Add onion and cook until translucent. Add garlic and jalapeno and cook until fragrant, about one minute. Add shrimp and cook for 1-2 minutes per side, until just cooked. Add wine to deglaze the pan and create sauce. Reduce and serve shrimp and sauce over grits. Grate with extra cheddar and parsley if desired.