Charleston Grill Michelle’s Lowcountry Shrimp & Grits

Bring 7 cups of water to a boil in a 4 qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium and cook while whisking constantly for 5 min. Cover; reduce heat to low and cook while stirring occasionally for 1 hour or until tender. Fold in cheese and ¼ cup butter. 

Peel shrimp, de-vein if desired.

Cook bacon in a large skillet over medium-high heat, stirring often for 4 to 5 minutes or until crisp; remove bacon and drain on paper towels, reserve 2 tbsp. drippings in skillet. 

Melt 6 tbsp. of butter in hot drippings in skillet. Reduce heat. Add onion, Poblano pepper, and garlic; sauté 2 minutes or until sweet onion is translucent. Add shrimp; cook, stirring often for 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.

Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion. 

Recipe serves 6