Bumpkin – Bacon and Leek Shrimp with Parmesan Cheese Grits
It was a shrimp night and I wanted to try something new. Sometimes this works in my favor and other times (usually due to kids making hideous faces) it doesn’t. Tonight was one of the latter. While I liked what I made the kids didn’t seem at all pleased. I threatened to NEVER cook dinner again and reminded them they are going to get rather bored of pb&j, cereal and toaster waffles since that is all they know how to cook on their own. So, we will see how many faces I get on the next dinner I make!
I went online and searched on several different recipes for “shrimp and grits”. I don’t know why, I just wanted to try it. I mixed and matched to come up with what I did.
Bacon and Leek Shrimp
- 1/2 – 1 c. chopped bacon – I usually have a package of “bits and pieces”
- 1 leek sliced into small pieces
- 1 t. olive oil (if needed)
- 1 lb. peeled, deveined shrimp
- 1 lemon – juice and zest
- 1/2 c. fresh cilantro or italian parsley, chopped
- salt and lemon pepper, to taste
Cook bacon in a skillet until it starts to grease the pan. I added olive oil because my bacon pieces didn’t render enough grease to keep the leeks from sticking to the pan. Once heated, add leeks and “sweat” until tender (about 5 minutes). Add shrimp, zest and juice. Cook until pink. Salt and lemon pepper to taste. Add cilantro just before serving so it stays fresh.
- 4 1/2 c. chicken stock
- 1 c. grits
- 1 T. butter
- 1 c. grated, fresh parmesan cheese
- salt and pepper, to taste
Cook grits according to package directions. In this case I used Quaker which took 2 1/4 cups of water to 1/2 c. of grits. Having only had grits once in my life, I remembered them to be fairly bland and opted to use stock instead and I doubled a batch. Basically you boil the liquid, add grits slowly, lower temp and cook until thickened. All in all it takes about 20 minutes. I added the butter, cheese, salt and pepper after the grits thickened.