Kardea's Charleston Shrimp and Grits (Kardea Brown)

A Gullah-rooted Charleston shrimp and grits: cheddar grits under shrimp in a bacon-and-pepper gravy seasoned with a touch of soy.

Ingredients

• 1 cup old-fashioned coarsely ground grits
• 3 cups milk plus 1/2 cup
• 2 teaspoons salt
• 1 cup shredded cheddar cheese
• 1/4 cup butter
• 1 pound shrimp, peeled, deveined, butterflied
• 2 teaspoons seasoning salt with black pepper
• 3 slices bacon
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1/2 to 2 cups water
• 3 tablespoons soy sauce
• Olive oil

Directions

1. Bring 3 cups milk, the grits, and salt to a boil in a heavy saucepan, then simmer 15 to 20 minutes until thick. Stir in the cheese, 1/4 cup milk, and butter; keep warm.
2. Season the shrimp with the seasoning salt and dust with flour.
3. Cook the bacon until browned, about 10 minutes; keep the drippings.
4. Add the peppers, onion, and garlic to the skillet, then the floured shrimp; cook 3 to 4 minutes.
5. Whisk the remaining flour with the water, add to the skillet with the soy sauce, and stir until the gravy thickens and the shrimp is opaque, 5 to 6 minutes.
6. Serve the shrimp over the cheddar grits.

Notes

Recipe by Kardea Brown, published on pauladeen.com.