Grilled Shrimp and Grits

Ingredients

• 1 cup white grits
• 2 ½ cups water, plus more as needed
• 2 cups milk
• 1 ¼ tsp kosher salt
• 4 tbsp (1/2 stick) unsalted butter, room temperature
• ⅓ cup shredded medium-sharp cheddar cheese
• ⅓ cup shredded smoked gouda cheese
• ⅓ cup grated Parmigiano-Reggiano cheese
• Freshly ground pepper, to taste
• Additional salt, to taste
• 1 tsp Tabasco (optional)
• 8 slices center cut bacon, cut in half in pieces
• 2 lbs. jumbo shrimp, peeled and deveined
• extra virgin olive oil
• 1 lb. white mushrooms, sliced
• 1 bunch green onions (white and some of the green), chopped
• 1 cloves garlic, grated
• ½ lemon, juiced
• 9 red grape tomatoes, halved
• 1 tbsp chopped fresh parsley

Directions

• In a saucier or Dutch oven over medium heat, combine the grits, water, milk, salt and 2 Tbsp. butter and bring to a boil.
• Reduce heat to low, cover and simmer, stirring occasionally, until tender, 45-60 minutes. If grits become too thick, add more water.
• Remove from heat and stir in remaining 2 Tbsp. butter, cheddar, smoked gouda and Parmigiano-Reggiano cheeses, pepper and tobasco. Reserve and keep warm.
• For the shrimp, cook the bacon in a large sauté pan until crisp. Set bacon aside and drain excess grease from pan.
• Add 1-2 Tbs. olive oil to the pan. Sauté the sliced mushrooms over medium heat until caramelized, about 10 minutes.
• Add half the onions and continue to sauté for 2-3 more minutes.
• Remove from heat and stir in grated garlic, lemon juice, halved red grape tomatoes and cooked bacon. Cover and set aside while you grill the shrimp.
• Build a charcoal fire or preheat a gas grill to medium. Toss shrimp with more oil and season with salt. Place shrimp on cooking grate over direct medium heat, cover and grill 2-3 minutes on each side or until shrimp are pink and slightly curled (smaller shrimp take less time).
• Remove shrimp from grill to a clean platter and add them to the bacon-mushroom mixture. Stir and reheat on medium low heat until very hot, about 5 minutes. Stir the grits if necessary.
• Divide grits equally among four plates, top with equal portions of grilled shrimp, and sprinkle with chopped fresh parsley and remaining green onions. Let rest for a few minutes and then serve.

Pairs With: Counoise