martha moments: shrimp and grits

nothing screams southern much louder than a big, heaping bowl of shrimp and grits. it's on my top 5 list of favorite foods and it's one of those dishes that has many different variations. i don't think i've tried very many that i don't like! 


for what it's worth, here's how i make mine.  we had this for dinner the other night and literally scraped the bowls clean. there was not even one grit left.  (can you even say "a grit", as in singular?) 

carolina shrimp and grits


you'll need:


1 lb. shrimp, shells removed and deveined
3 slices bacon
3 slices Virginia deli ham
5 tsp. fresh lemon juice (use the rest of the lemon in your sweet tea :-)  )
1 clove of garlic, minced
1 Tbsp. fresh parsley
1/2 tsp. seasoning salt
3/4 cup scallions, sliced thin


4 cups water
1 cup of grits or polenta
3 Tbsp. salted butter
1/2 cup shredded gouda
1/2 cup shredded havarti
1/2 cup shredded sharp cheddar


To make grits:

Bring water to a boil. Add salt and pepper to taste. Add grits and cook until water is absorbed, about 20 to 25 minutes. Set aside and stir in butter, gouda and havarti.

To prepare shrimp:

Clean shrimp well under running water and dry with paper towel.

In a large skillet, fry the bacon and brown the ham until all is browned.  Drain well, reserving grease. Set bacon and ham aside. Return grease to pan with the shrimp and cook until pink.  Add lemon juice, seasoning salt, parsley, scallions and garlic.  Chop up ham and bacon into small pieces and add to shrimp mixture.   Saute in pan for 3-4 minutes.

Pour grits into serving bowls and top with shrimp mixture. Top each bowl with a pinch of sharp cheddar.

Bon appetit!