Shrimp & Grits

I used one whole Texas sweet onion and chopped it up real fine. I quartered about 30 crimini mushrooms. I added about an once of extra virgin first cold press olive oil to a black iron skillet. I browned the onions to a very deep brown and added the mushroom quarters. I then added about an ounce of light soy sauce and 2 tablespoons of minced garlic to the onions and mushrooms and 1/2 tablespoon of fresh cracked black peppercorns and a small dollop of local raw honey and salt to your tastes. I then moved the skillet off the heat.

In a separate sauce pan I added 4 cups of homemade beef stock and one cup of water totaling 5 cups. I brought the liquid to a boil and added 1 cup of stone ground white unbleached grits. The brand I use is "Old School". They are delicious. I added about 1/2 tablespoon of pink Himalayan sea salt. I immediately turn the burner down to low simmer. I paid close attention not to let the grits stick to the bottom. I just about constantly stirred them until they were right. I then added Kerrigold butter, a big chunk, the equivalent of 1/2 to 3/4th of a standard stick of butter. When the grits are rich and smooth and tightening up to the consistency you like, about 30 minutes time, I shut them off.

In the skillet, I actually used a heavy duty steel wok-like skillet my middle daughter gave me for a present. Turn the fire back on and heat the onions and mushrooms up and add the shrimp and bacon. I pre-cooked the bacon (about 1 Lb.) to medium crispy and cut it into large squares with shears. I buy my bacon from Miiler's Meat Market in Llano and it is thick and amazing. Stir the shrimp so they cook evenly. It takes about 3 minutes. At this point I tightened up the liquid with arrowroot. I take a few tablespoons and mix it with water. I then stir it into the dish tightening the liquid to deliciousness. The only reason I used arrowroot was because I am out of corn starch.

To serve, I added the grits to a shallow bowl and ladled the shrimp and grits over the top and garnished with green onion.

Bon Appetit ~