Best of Breakfast: A Taste of California's Strawberry Creek Inn (Recipe: Bacon-Topped Shrimp and Grits)

An enticing combination of stone-ground grits, Applewood smoked bacon, and shrimp coated with coconut milk, cayenne pepper, thyme and a dash of lime, this dish brings a touch of class to any meal. A solid competitor against other Shrimp and Grits recipes such as Paula Deen's Shrimp and Grits or Bobby's Lighter Shrimp and Grits, I invite you to try them all and put this one to the test. I think you'll agree: this recipe from California's Strawberry Creek Inn holds its own.

Not a fan of grits? Prepare the shrimp according to recipe instructions and serve atop a bed of rice or pasta. Either way, it's a bit of heaven on a fork. Enjoy!

Strawberry Creek Inn's Shrimp and Grits

A "Best of" Inn Cuisine, recipe courtesy Strawberry Creek Inn B&B

for the grits

3 cups whole milk
1 cup mushroom stock (in a pinch, may substitute vegetable stock)
1 cup stone-ground grits (or any non quick-cooking grits)
3 tablespoons unsalted butter (or to taste)
dash of heavy cream (or as needed)
1 teaspoon salt (plus more, after grits are prepared, if desired)
1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)

for the shrimp

1 pound shrimp---peeled, de-veined and butterflied (tails on or off according to your preference)
1 teaspoon cayenne pepper (more if you like heat)
1 cup coconut milk
6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
4 teaspoons lime juice
2 tablespoons chopped thyme
1 cup thinly sliced scallions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)

suggested toppings

2 cups shredded sharp Cheddar cheese
1/2 cup thinly sliced scallions
1 & 1/2 cups diced tomatoes
chopped bacon (reserved from shrimp prep)

putting it all together

Combine milk and mushroom stock in a large saucepan; bring to a boil. Add salt and pepper, then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in butter and a dash of heavy cream. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.

Rinse shrimp and pat dry. Toss shrimp in cayenne, then pour coconut milk over shrimp and toss to combine. Set aside.

Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess coconut milk before adding to pan. Cook shrimp on each side until pink; pour lime juice over shrimp (being careful of splattering), then add scallions and thyme. Saute for 3 minutes. Remove from heat and set aside.

Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.

Yield: 4 servings

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