Description
Shrimp with grits made rich and creamy by adding pepper Boursin cheese. Yum!
Ingredients
- 1 cup Dry Grits, Prepared To Your Preference
- 3 Tablespoons Pepper Or Garlic And Herb Boursin Cheese
- 2 Tablespoons Olive Oil, Divided
- 4 slices Thick Cut Bacon (diced Small)
- ½ Medium Onion, Diced Small
- 1 Tablespoon Unsalted Butter
- 2 teaspoons All-purpose Flour
- ¼ cups Seafood, Beef Or Chicken Stock
- 2 teaspoons Worcestershire Sauce
- 4 dashes Tabasco Sauce
- 1 pound Medium Shrimp, Peeled And Deveined
- Salt And Pepper
Preparation
Preparation note: I did not include a recipe for the grits. Just make your favorite grits (usually with 1 cup grits and 4 1/2 to 5 cups water).
After the grits are done, add the 3 heaping tablespoons of boursin cheese and mix until combined to a creamy goodness. (I used stone ground grits. Those of you familiar with them already know how phenomenally good they are. They take an hour to cook so plan accordingly.)
In a large pan add 1 Tablespoon of oil and all the bacon. Over medium heat, cook the bacon until crisp, being careful not to burn. Remove the bacon with a slotted spoon and put on a paper towel-lined plate.
Pour out the oil in the pan and add the remaining 1 tablespoon of oil. Add the onions and cook until softened, about 2 minutes. Add the butter and heat with the onions until melted. Add the flour and cook 1 minute. Be sure to scrape the bits stuck to the bottom of the pan. Add the stock, Worcestershire and hot sauce. Stir until slightly thickened. If it is too thick, add a little water, a tablespoon at a time.
Add the shrimp and cook until no longer pink and the sauce is bubbly, about 3 minutes. Stir to coat all the shrimp with the sauce. Add the cooked bacon to the pan and stir. Season with salt and pepper. Add more hot sauce if desired.
Serve over hot cheesy grits.
