| Prep Time | 25 Minutes |
| Cook Time | 30 Minutes |
| Servings |
people
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Ingredients
- 1 cup stone-ground grits
- 4 cups chicken stock
- 4 oz cream cheese
- 8 strips bacon chopped
- 2 shallots chopped
- 1 garlic clove chopped
- 2 tablespoons butter
- 8 ounces asparagus trimmed (1 bunch)
- 2 lbs jumbo shrimp peeled
- 1 teaspoon paprika
- 1/2 cup sherry cooking wine
- 2 green onions chopped
- salt & pepper
Ingredients
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Instructions
- Bring the 4 cups of chicken stock to boil and slowly add the grits. Stirring often, cook for about 20 minutes.
- While the grits are cooking fry the chopped bacon in a pan over med/high heat for about 5 minutes. Add the garlic and chopped shallots to the bacon and cook for an additional 3 minutes until the shallot is opaque. Remove the bacon and onions from the pan, leaving the grease, and set aside. Reduce the heat to med/low.
- Reduce the heat on the grits to med/low and drop in the cream cheese and stir till well blended. Add the sherry and liberal amounts of salt and pepper, then transfer the cooked bacon and shallots to the grits. Stir well and cover for an additional 10 minutes. Keep stirring occasionally to keep from sticking.
- Meanwhile, melt the butter in the hot pan of bacon grease. Cut the asparagus into 2-3 inch pieces and put in the pan. Cook the asparagus for about 5 minutes stirring throughout. Add the shrimp, top with paprika and cook for about 2 minutes – stirring after 1 minute. Turn the heat off but keep the pan on the stovetop while you prepare the plates.
- Divide the grits into 4 bowls, divide the asparagus and shrimp on top of the grits among the 4 bowls pouring the juice from the shrimp over the grits and sprinkle the chopped green onions on each. Serve hot.
