Bright Star's Shrimp and Grits
4 cups water
Salt and Pepper
1 cup stone ground grits
6 slices of bacon, chopped
1 cup thinly sliced scallions
1 small onion, chopped
2 tablespoons olive oil
1 ½ pound shrimp, shelled and deveined without tails
¼ cup brandy
½ cup heavy whipping cream
½ pound unsalted butter at room temperature
In a medium saucepan, bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 25 minutes. Remove from heat.
Fry bacon in a large skillet until brown and drain. Return bacon to skillet and add scallions and onion and saute for 3 minutes. Add grits to vegetable and bacon mixture and mix well.
Rinse shrimp and pat dry. In another large skillet add olive oil and heat over medium high heat. Next, add shrimp and creole seasoning. Cook until shrimp turn pink. Pour the brandy into the skillet and stir to loosen any browned bits on the bottom of the skillet. Add whipping cream stirring occasionally until reduced by half. Add creole seasoning to taste. Remove from heat and stir in butter.
Spoon grits into serving bowl. Add shrimp mixture and mix well. Serve immediately.
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