SHRIMP AND GRITS

Makes: 4 servings

Half-and-half and cheddar cheese bring heft, flavor to grits. 2 ⁄2 cups plus ⁄4 cup chicken

1 3

stock, divided

2 1⁄2 cups half-and-half 2 tablespoons butter

1 teaspoon salt

1 1⁄8 teaspoons black pepper,

divided

1 cup grits, preferably

stone-ground

3⁄4 cup shredded sharp cheddar

cheese

2 slices thick-cut bacon, diced

1⁄3 cup green pepper, diced small

1⁄3 cup onion, diced small

1⁄2 cup celery, diced small

1⁄2 teaspoon celery salt

1⁄4 teaspoon paprika

1⁄8 teaspoon cayenne pepper, or to

taste

1 pound shrimp, shelled and

deveined

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

In a large saucepan over high heat, combine 21⁄2 cups of the chicken stock and the half-and-half. Add butter, salt and 1 teaspoon pepper, and bring to a boil. Stir in grits and return to a boil. Lower heat to a gentle simmer and cook 40 to 50 minutes until done, stirring frequently. Scrape bottom of pot when stirring to keep grits from sticking. Grits are done when bubbles turn big, like volcanic magma or hot mud pools, or when they have the texture of wet mashed potatoes. Remove from heat.

Add cheese and stir until thoroughly combined. Cover to keep warm.

Meanwhile, in a large skillet over medium-high heat, cook bacon until crispy. Remove bacon pieces with a spoon and reserve, leaving bacon grease in pan. Add green pepper, onion and celery to the pan and saut until onion is translucent, about 3 minutes.

Combine celery salt, paprika, cayenne and remaining 1⁄8 teaspoon black pepper in a small bowl, and sprinkle over shrimp; toss until evenly coated. Add shrimp and vegetable oil to pan and sauté until shrimp is nearly pink and curled. Sprinkle with flour and cook, stirring constantly, for 2 minutes. Add remaining 3⁄4 cup chicken stock and cook, stirring, until liquid thickens.

To serve, spoon shrimp and sauce over grits, and top with reserved crispy bacon.

Recipe by Daniel Neman