Ingredients
- 1 cup stone-ground grits
- 5 1/2 cup whole milk
- 2 cup vegetable or chicken broth
- 4 tablespoon butter
- 1 cup stone-ground grits
- 5 1/2 cup whole milk
- 2 cup vegetable or chicken broth
- 4 tablespoon butter
- 6 slice d bacon, chopped finely
- 1 pound shrimp, peeled, deveined and chopped
- 1 tablespoon lemon juice
- 2 tablespoon parsley, chopped
- 1 cup scallions, thinly sliced
- 1 cup large garlic clove, minced
- 2 cup dozen chinese spoons
Preparation
Baking Directions:
In a 5-quart pot, combine milk and stock.
Generously season the mixture with salt.
Pour grits into the cold liquid and bring the mixture to a boil, stirring constantly.
Immediate reduce heat to a simmer and continue to stir until grits are soft and creamy — at least 25 minutes.
If necessary, add more stock to continue cooking grits.
Stir in butter and adjust seasoning if necessary.
While the grits are simmering, prepare the shrimp ragout.
Fry the bacon in a large skillet until browned.
Remove bacon from skillet and drain well.
Pour off all but 2 tablespoons of fat.
Cook the shrimp until it turns pink.
Add lemon juice, bacon, parsley, scallions and garlic.
Sauté for 3 minutes.
Spoon hot grits onto Chinese spoons and top with a teaspoon of shrimp ragout.
