3 cups of Chicken Stock
1 cup of Cream
1 cup of Corm Meal
12 slices of Gourmet Bacon: Well diced after being cooked until crispy)
1 red pepper: Seeded and diced
1 medium Onion: Diced
20 large, raw, peeled and de-veined Shrimp
1 dollop of Butter for sautéing shrimp
¼ cup chopped fresh Parsley
Take the cup of cream and the 3 cups of chicken stock and pour it into a deep stainless steel pot.
Bring the pot to a simmer.
Be sure to adjust the heat, so that it stays at a gentle simmer.
Slowly add 1 the cup of cornmeal, carefully whisking as you go.
Turn the heat down as low as it will go and stir it once in a while as it cooks.
This should take a total of 15-20 minutes.
Meanwhile use another large sauté pan to crisp up 6 diced pieces of bacon.
Remove the bacon when it’s nice and crisp.
Pour off most, but not all of the bacon fat and add 1/2 of the seeded and diced red pepper
Add ½ of the diced onion.
Once the peppers and onions have softened up, approximately 5-6 minutes, take them out of the pan and add them to the plate with the cooked bacon.
Now add the large, raw, peeled and de-veined shrimp to the pan.
Add the dollop of butter to the pan and be sure that the shrimp cook evenly on both sides.
When the shrimp are cooked to your liking, add the peppers and onions and bacon back into the pan.
Now add the chopped fresh parsley.
The grits should be creamy and soft to the teeth when they’re done, which should be right around the same time as the shrimp.
Dig in …. Bon Appetit!