Ever since, I've been longing for another portion of this, especially tonight while I listen to it calmly raining outside. And so I set out for a recipe.
Lucky for you and me both, I had success. Now, I just have to actually do a test run. Fortunately for my budget, I live by the coast which translates into a really great availability of affordable seafood at an arm's length. (**Sidenote: the best places to buy seafood are actually the little shacks on the roadside. Why? Because they are LOCAL LOCAL LOCAL. Translation, the family most likely runs the business...some are out on the boats, some are behind the scenes cleaning the catches and the rest are helping customers. So whenever you're in Florida again, remember this when you want to pick up the freshest seafood. You will not be let down, I promise!)
Here's the recipe. If you try it and find that you hate it or love it, let me know. My menu is planned for the week and the groceries are already bought and I can't get to the coast until the weekend, so I'm just going to have to continue salivating a few more days...
CHARLESTON SHRIMP AND GRITS
1 1/2 lbs medium shrimp, peeled, halved lengthwise, and deveined if you wish
1 Juice of 1 lemon
1 Tabasco or other hot pepper sauce
1 1/2 tsp salt or more to taste
1 1/2 cups stone-ground grits, not instant or quick-cooking
6 thick slices bacon, chopped
1 small onion, finely chopped
1/4 Cup finely chopped green bell pepper
1 garlic clove, minced
1/2 cup thinly sliced scallions
2 tbs unbleached all-purpose flour
1 cup chicken stock
2 tbs unsalted butter
1 cup grated medium to sharp Cheddar cheese
Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Let sit while you begin the grits and gravy. Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end. While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits. When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy. Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. SERVES 4.
