I’m often inspired by the food that I eat on my travels. On our recent road trip from New York City down to our new home in Florida, my husband and I travelled through the South and we splurged on many classic Southern dishes. We filled our bellies with fried green tomatoes, biscuits and gravy, crispy fried chicken, collard greens, black eyed peas, and of course plenty of ice cold, sweet tea.
perform a recipe resuscitation and set about trying to create a healthier version of this hearty Southern classic. Growing up in the Northeast, I had never really experienced grits, which are such a staple in the South. Grits are made from coarsely ground corn. They’re available in white or yellow varieties and are usually cooked in water or milk until they reach a porridge-like consistency similar to Italian polenta. Grits are often served for breakfast topped with some butter and cheese or they’re served with shrimp in the classic dish originating in the South Carolina Lowcountry. Good news for those of you who are short on time- they also come in a quick cooking variety.
oil in a large skillet (cast iron if you have it) over medium high heat and add the bacon. Cook the bacon for a few minutes until browned. Add the shrimp to the skillet and cook, stirring them often, until they just turn pink, 3-4 minutes (the shrimp will finish cooking later in the sauce). Transfer the bacon and shrimp to a bowl.
Stir in the flour and cook another minute. Add the stock and cook another minute or two until the sauce thickens slightly. Stir in the lemon juice and hot sauce.