Channing Tatum – Shrimp and Grits
- 3 c. milk (2% or whole)
- 1 tsp kosher salt
- 1 c. instant grits
- 1 c. shredded cheddar (or cheese of choice)
- 3 tbs heavy cream
- 1 tbs butter
- 2 strips thick sliced bacon
- 2 tbs butter
- 1 ½ lb shrimp uncooked, peeled and deveined
- 1 tbs Cajun style seasoning.
- 2 tbs minced shallot
- 2 tbs minced red bell pepper
- 2 tbs minced yellow bell pepper
- 1 tbs minced garlic
- juice of half a lemon
- 6 thinly sliced scallions
- 1 tbs fresh chopped parsley garnish
Mix shrimp and Cajun seasoning in a large bowl and set aside.
*Start heating milk for grits.
Heat large skillet over medium high heat and cook bacon until just crispy.
*While bacon is cooking, start preparing grits by following directions below.
Remove crispy bacon from pan and set aside. Add butter to bacon drippings and continue cooking over medium high heat. Add shallot and bell pepper. Cook until it just starts to soften. Add garlic and cook 1 minute. Add shrimp to pan, turn up heat a little and toss with ingredients in pan.
While shrimp cooks for 2 minutes, chop crispy bacon and add to pan. Toss ingredients. Squeeze lemon juice over shrimp. Toss with chopped scallions. Cook 1 minute. Remove from heat.
*To prepare grits: try to do this while cooking shrimp.
Heat milk with salt in a medium saucepan over medium high heat until it just starts to steam a little. Do not let it boil.
While whisking, add grits to milk in a slow stream.
Use a spatula or wooded spoon to keep from sticking. Cook 4-6 minutes or according to directions on pkg.
The grits will come together, not sticking to the side of pan.
Remove from heat and stir in cheese.
I use the heavy cream to adjust the consistency. The more you use, the creamier the grits. The longer they set, the firmer they get. Some people like them firm, but you can always make them creamier with a little more cream or milk at the end. Finally stir in butter.
As everything comes together, place grits on platter or individual plates and top with shrimp mixture. Garnish with parsley.