10th August 2015
Interview: Adam Park
Photographs: Martin Vargas
3 cups water
3½ cups half-and-half (half milk, half cream)
2 cups quick-cooking grits
1 (5-ounce) package grated cheddar cheese
1 large egg, lightly beaten
1 tsp salt
¼ tsp ground red pepper
8 slices bacon
1 red bell pepper, seeded and chopped
1 cup sliced green onion
¼ cup all-purpose flour
1 cup chicken broth
2 cups heavy whipping cream
2lb medium fresh shrimp, peeled and deveined
¾ tsp Creole seasoning
Preheat oven to 350F/180C. Lightly spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.
In a large saucepan, bring 3 cups water and half-and-half to a boil over a medium-high heat. Add the grits, reduce the heat, and simmer until thickened – 5 to 7 minutes. Stir in the cheese, egg, salt, and red pepper. Spoon the mixture into the prepared dish.
Bake until set, approximately 30 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove from skillet, and drain on paper towels, reserving 2 tbsp rendered bacon fat in skillet. Crumble bacon. Set aside.
In same skillet, heat the rendered bacon fat over a medium-high heat. Add bell pepper and onion and cook for 3 minutes. Add flour and cook for 2 minutes, stirring constantly. Add broth and cream, stirring until combined. Cook until thickened – about 5 minutes. Add shrimp and cook until they are pink and firm, 3 to 4 minutes. Add Creole seasoning, stirring to combine. Spoon mixture over grits. Top with reserved bacon. Serve immediately.