Great Shrimp and Grits recipe

Are there any shrimp and grits fan out there? I'm not talking about the book, t-shirts, cracker barrel marketing ploy but the meal itself! I found a great recipe, this will definitely be my go-to from now on...and you want to know the best part?? It was easy, yes easy.

This recipe comes from the Bay Tables cookbook which is put out by the Junior League of Mobile.

           

Loretta's Shirmp and Grits

3 slices bacon

1 pound peeled shrimp (I used 2 lbs., we LOVE shrimp

1 tsp chopped garlic

1/4 cup white wine or sherry (I used sherry)

1/2 cup cream

cooked grits

Fry the bacon in a skillet until crisp-fried and crumbly. Remove the excess bacon drippings from the skillet. Add the shrimp, garlic, and crumbled bacon to the skillet. Cook for 3 minutes, stirring occasionally. Add the wine, stirring to deglaze the skillet. Cook for 3 minutes. Add the cream. Cook until thickened, stirring constantly. Serve over hot cooked grits.

Yield: 2-4 servings

NOTE: If you follow this recipe to the T, i.e. 1 lb. shrimp, etc., it is not going to make more than 2 servings. As I mentioned, I used two pounds of shrimp, and we still ate all of it!! If you do cook extra shrimp, make sure and double the entire recipe. You definitely want plenty of sauce to stir into your grits! And of course, as with any shrimp recipe, the fresher your shrimp are the better it will taste (I bought 10 lbs. off the shrimp boat yesterday, so our shrimp went from gulf to tummy in less than 12 hours!!) Also, don't forget to season your grits with butter, a little cream, and a little of that bacon you were cooking earlier. Hey, I never said it was a healthy recipe!!