SHRIMP AND GRITS
4 servings
Prepare:
Have ready:
- 1½ pounds shell-on shrimp (26⁄30 or larger), peeled and deveined, reserving the shells
Set the shrimp aside and place the shells in a saucepan with:
- 2½ cups water
Bring to a boil, reduce the heat, and simmer until the liquid is reduced by half. Strain the liquid into a bowl, pressing on the shells. Discard the shells and set the broth aside. Cook in a large skillet over medium heat until the fat is rendered, 5 to 7 minutes:
- 4 slices bacon, cut crosswise into ½-inch pieces
Stir in and cook until lightly browned:
- 1 medium onion, finely chopped
Stir in and cook until fragrant:
- 2 garlic cloves, minced
Add and cook, stirring, until lightly browned, about 1 minute:
- 2 tablespoons all-purpose flour
Slowly stir in the reserved broth, then stir in:
- (1½ cups chopped, seeded, and peeled, tomatoes or one 14½-ounce can diced tomatoes)
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, or to taste
Bring to a simmer. Add the reserved shrimp and cook, stirring occasionally, until they are pink and the liquid is slightly thickened, about 5 minutes. Stir in:
- ¼ cup heavy cream or half-and-half
Serve the shrimp over the grits. Sprinkle with:
- 2 tablespoons chopped parsley