Ingredients
- thick smoky bacon, cut into 1-inch pieces3–4 strip
- onion, minced1/2
- garlic, minced2–3 clove
- large shrimp, peeled; use peels to make stock1 lb
- salt
- heavy cream, divided1 pint
- shrimp stock2–2 1/2 cup
- butter
- black pepper
- cayenne pepper
- paprika
- chile flakes
- lime juice
- coarse grain hominy grits, timed to finish when shrimp are ready to serve1 recipe
- scallion, sliced3–4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Fry bacon in a pan until not too crisp; remove and reserve.
Sauté onion and garlic in bacon fat until just softened (about 2–3 minutes).
Lightly season shrimp with salt and add to the pan; sauté until about half-cooked and just turning pink. Remove and reserve with the bacon.
Deglaze pan with sherry.
Add 1 cup (250 ml) cream, bring to boil, and reduce.
Add 1 cup shrimp stock, bring to a high simmer, and reduce. The liquid should thicken; if necessary, add floured butter at this point (beurre manié).
Season sauce with salt, pepper, chili flakes, cayenne, and paprika
Add bacon and shrimp to the sauce, and cook gently until shrimp are just done.
Add lime juice.
Serve over grits, and garnish with scallions.
