We had our first authentic Shrimp and Grits during a visit to Hominy Grill in Charleston, South Carolina earlier this year. Chef Robert Stehling's Hominy Grill version of this classic dish is, my friends, love in a bowl. We shared a bowl between us and also a plate of Charleston Big Nasty (a tender, tasty boneless fried chicken breast with cheese on a flaky homemade biscuit, and covered with rich homemade sausage gravy), and finished with a ramekin of rich, decadent Chocolate Pudding, dubbed The Best Thing I Ever Ate by Alton Brown. Of course I bought a cookbook. It's one of my most treasured items.
We recently began low carbing and I'm in the process of converting our favorite recipes. This version of Hominy's Shrimp & Grits is very low carb.
Grits
1 large or 2 small heads cauliflower
1/2 c water
1 c sharp cheddar cheese, shredded
1/4 c parmesan cheese, grated
2 T butter
1 t salt
1/2 t black pepper
Wash the cauliflower and remove outer leaves. Using a sharp knife, separate into florets with stems. In a food processor, pulse the florets in batches to a fine grain consistent with dry grits. You should have about 4 cups of cauliflower "grits". Add the water and steam the "grits" in a saucepot or microwave container until softened. Drain well. Add the cheeses, butter, salt, and pepper; stir well. Cover and set aside.
Shrimp Saute
6 slices bacon
Butter, optional
1/2 pound sliced mushrooms
2 cloves garlic, minced
1/3 c sliced scallions, mostly white and some green
1 pound shelled and deveined shrimp *
1/2 large lemon, juiced
Cholula sauce (or Tabasco if you must)
In a skillet, cook the bacon until crisp. Remove to paper towels, leaving the bacon fat in the pan. Add butter to the pan if necessary to make 2 Tablespoons of fat. Saute the mushrooms until softened. Add the garlic, scallions, and shrimp to the pan and saute quickly until shrimp begins to turn pink - be careful not to overcook. Remove from heat, toss with lemon juice, and transfer to a serving bowl. Chop the bacon and sprinkle over the top.
The "grits" will usually benefit from a quick warm up in the microwave before serving. If they appear too thick, add cream a teaspoon at a time until thinned to a good plating texture. Serve hot topped with shrimp, and with hot sauce on the side.
* Frozen cooked shrimp can be used. Simply thaw in the fridge, remove the tails if purchased with them attached, and saute very briefly in the pan only enough to heat through.
