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Hattie’s Low Country Shrimp and Grits With Tabasco Bacon Pan Sauce

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Serves 5

Grits
2 cups Anson Mills organic yellow grits* or any quick grits (not instant)
4 cups fresh chicken broth
4 cups milk
2 cloves garlic, chopped fine
2 shallots, chopped fine
1 tbsp. whole butter
1 tbsp. fresh thyme, chopped

Shrimp and Sauce
20-25 large shrimp, peeled and de-veined
4 slices of apple-smoked bacon*, diced
1 bunch green onions, chopped
2 tbsp. black coffee
½ cup chicken broth
Juice of one lemon
Tabasco, to taste
Salt and pepper

Directions for Grits
Heat a large saucepan over medium heat. Add butter and sauté shallots and garlic. Add milk and chicken broth and bring to a boil. Add grits slowly, using a whisk to incorporate thoroughly. Lower the heat and cook for 20-30 minutes or until soft and creamy.

Directions for Shrimp and Sauce
Heat a large sauté pan over medium heat and sauté bacon and green onions until bacon is done. Add shrimp and a little butter, if necessary, and cook shrimp (about five minutes). Add coffee and then chicken broth. Add lemon juice, Tabasco, and salt and pepper to taste.

Directions for Assembly
Place grits in a bowl. Add shrimp and sauce and top with 1 ounce crumbled goat cheese.

*Can be found at Central Market or Whole Foods.

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