Paula's Shrimp and Creamy Chedder Grits

Hello everyone!  It’s hard to believe it has been this long since my last post.  Time sure does fly I can’t believe its fall!!  I love this time of year of course here in Tennessee we really don’t get fall like weather until next month. 

I know what you are probably thinking Shrimp and Grits?!! Have you lost your mind?  Not if you live in the South!

 My husband and I just celebrated our wedding anniversary (Sept 18th) and we went to one of our favorite quick getaway places...The Great Smoky Mountains in Gatlinburg, TN.  It is absolutely gorgeous in the fall.  This dish sort of reminded me of that.  Fall colors and white smoky fog.  I stopped at the Old Mill (http://www.old-mill.com/) for some stone ground grits and could not wait to get home to try them.  Some of you might be wondering what are grits?  It coarsely ground corn and it is often served with eggs and bacon in the morning a traditional meal in the South.  For some of you it is like porridge, malto meal or cream of wheat.  Grits is similar in texture to Cream of Wheat (which is made from ground wheat).  Hey don’t knock it until you try it!  It was delicious.

Makes 4 servings

6 slices of applewood-smoked bacon, chopped

1/2 cup diced red bell peppers

1/2 cup diced yellow bell pepper

2 cloves garlic, minced

1 Tbs. Creole seasoning

1/2 cup dry white wine

1 lb. large fresh shrimp, peeled and deveined

1 Tbs. fresh lemon juice

2 Tbs. minced fresh chives

Creamy Cheddar Grits (recipe follows)

Thinly sliced chives (optional)

• 
  
  In a large skillet, cook bacon over medium heat until crisp.  Using a slotted spoon, remove bacon from pan, and drain on paper towels.  Reserve 2 tablespoons bacon drippings in skillet.  Add peppers, garlic, and Creole seasoning; cook for 2 minutes, stirring frequently.  Add wine, and cook for 2 minutes.  Increase heat to medium-high.  Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm.  Remove from heat; stir in lemon juice and minced chives.
• 
  
  Serve shrimp mixture over Creamy Cheddar grits. Sprinkle evenly with bacon, and sprinkle with thinly sliced fresh chives.  serve immediately.

Creamy Cheddar Grits

1 (32-ounce) carton reduced-sodium chicken broth

1 cup water

1 cup stone-ground white grits

1 cup half-and-half

1-1/2 cups shredded extra-sharp white Cheddar cheese

3 Tbs. butter

1/4 tsp. ground white pepper

In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium -high heat.  add grits, stirring until combined.  Return to a boil; reduce heat, and simmer, stirring frequently, for 1 hour.  Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened.  Remove from heat, and stir in cheese, butter and white pepper, stirring until cheese is melted.

Courtesy of cooking with pauls deen magazine september/october 2010