Presented by James Bazzelle, Mert's Heart & Soul
Yield: 8 Servings
1 cup coarsely ground Yellow grits 3 cups water
2 teaspoons salt 2 cups Whip Cream or half-and-half
2 pounds cooked shrimp, peeled and deveined
salt to taste 1 pinch cayenne pepper, or to taste
5 slices bacon 2 green bell pepper, chopped
1 cup chopped onion 1 teaspoon granulate garlic
1/4 cup flour 1 cup water or chicken broth
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in Whip Cream and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels.
Stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour in water or chicken broth into the skillet over medium heat , cooking and stirring until the sauce thickens
Stir shrimp and vegetables into the and mix to combine with garlic ,salt and cayenne to taste