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



(Serves 5)

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 tablespoon whole butter
1 tablespoon fresh thyme, chopped

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 to 30 minutes or until soft and creamy.

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

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.

To Serve: 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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