Ayesha Curry's Shrimp and Grits

Serves 4

Time: 45 minutes - 1 hour

Difficulty: Just Wright - Medium

Healthy Level: Wright in the Middle

Listening To: Music - elle - what da elle?

INGREDIENTS:

• 1 cup grits (preferably quick-cooking)

• ½ cup shredded mild Cheddar cheese (I use sharp)

• ½ cup shredded fontina (I use gouda)

• 3 slices thick-cut bacon* (I use Turkey bacon and a whole package)

• ½ cup minced yellow onion

• 1 yellow bell pepper, seeded and diced

• 1 orange or red bell pepper, seeded and diced

• 3 garlic cloves

• 1 ½ pound extra jumbo shrimp (16 to 20 per pound), peeled and deveined

• 2 tablespoons dark brown sugar

• ½ cup light-style white wine (Like Riesling)

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons butter

• 2 tablespoons olive oil (Added to cook Turkey Bacon - not in original recipe)

• 1 teaspoon truffle oil (optional - I rarely use)*

• Kosher Salt ( I use Sea Salt)

• Fresh Ground Black Pepper

• Chopped fresh flat-leaf parsley, for garnish* (I do not use)

• Green onions, thinly sliced for garnish

DIRECTIONS:

1. Cook the grits according to the directions on the package. Once the grits are cooked through, stir in the Cheddar and fontina cheeses, butter and truffle oil (if using), and salt and pepper to taste. Keep warm.

2. Line a plate with paper towels. Cut the bacon in short strips. In a heavy skillet (I use my cast iron) over medium high heat, fry the bacon in the olive oil until the bacon is crisp, about 10 minutes. Transfer the bacon to the plate with paper towels and set aside.

3. In the remaining fat and oil, sauté the yellow onion over medium heat until it begins to soften (but before it starts to brown), about 3 minutes.

4. Add the bell peppers and season with a pinch each of salt and pepper. Cook until the peppers have softened, about 3 minutes.

5. Add the garlic and cook until fragrant, about 1 minutes longer.

6. Push the mixture to one side of the pan. Add the shrimp to the pan and cook until they begin to turn pink, about 2 minutes. Sprinkle the brown sugar evenly over the shrimp and cook stirring for 30 seconds more. Increase the heat to medium-high. Pour the wine and cook scraping any caramelized bits off the bottom of the pan with a wooden spoon. Reduce the wine by half 2 or 3 minutes. Stir in the lemon juice and season with salt and pepper to taste.

7. To serve, pour the grits into a warmed serving bowl. Pour the shrimp mixture and sauce over the grits. Sprinkle the reserved bacon, and green onion over the top to finish. Serve hot.

*A NOTE ABOUT SUBSTITUTIONS:

1. As I do not eat beef or pork, I substitute with turkey bacon and it comes out amazing!

2. I have only done this recipe once with the truffle oil, it is worth it if you are already out shopping but not 100% necessary to go to the store if you have everything else.

3. My partner and I do not like fresh parsley much for garnish so we go without, but I am sure it is fine with it!

4. I have also tried this recipe with light brown sugar and it came out much sweeter - I recommend again if you are out get the dark brown sugar, if not, drop light brown sugar down to one tablespoon.