Charleston Grill Michelle’s Lowcountry Shrimp and Grits

1. Bring the water to a boil in a 4 quart saucepan.
2. Slowly whisk in the grits.
3. Reduce the heat to medium and whisk constantly for 5 minutes.
4. Cover, reduce the heat to low, and cook for about 1 hour, stirring occasionally, until tender.
5. Stir in the Parmesan and butter until smooth. Keep warm.

Shrimp Sauce

1. Cook the bacon in a large skillet over medium high heat until crisp.
2. Remove the bacon with a slotted spoon and reserve 2 tablespoons of the drippings.
3. Melt the butter in the reserved drippings.
4. Add the onion, poblano, and garlic. Cook for about 2 minutes until softened.
5. Add the shrimp and season with the salt, white pepper, and cayenne.
6. Sprinkle the flour over the shrimp and stir to coat.
7. Add the chicken broth, Madeira, and lemon juice.
8. Simmer until the shrimp are cooked through and the sauce thickens slightly.
9. Stir in the bacon and parsley.

Assemble

1. Spoon the warm grits into serving bowls.
2. Top with the shrimp sauce.
3. Garnish with chopped green onion.

Notes

• Serves 6.
• Avoid overcooking the shrimp. They only need a few minutes to become pink and opaque.