Shrimp & Grits

My roommate convinced me to go out to eat last night. I had been doing so well up until this point, not wasting money on food I had right in my kitchen. Eating out has become a special occasion to me. Maybe family's in town, or a night out with the girls is planned. Or the once in a blue moon date with a BOY. Crazy huh? It's saved for retrieves from cooking, not from a laziness towards it.

Like I said, we went out to eat at Square One, which is actually a very good restaurant. Since I am the continually poor college student, I stuck with a Caesar salad, but couldn't help but notice the food at the table next to me. The most delicious shrimp and grits I had ever seen sat in front of both people beside me. It took all I had not to reach my fork out and take a taste. Luckily, my self control stayed intact.
I decided at that moment that I would have to try and re-create the dish that kept distracting me all night. 

I have personally never cooked shrimped before. Not even just to eat plain. My mom cooks them all the time but I guess I never really paid much attention. Cleaning the shrimp, or as properly termed "de-veining" the shrimp, was not fun (I was less than thrilled when my mom told me after the fact that you can buy de-veined shrimp). It was time consuming and tedious but now you all know it doesn't have to be like that. You're welcome for being the guinea pig.

The rest of the preparation went smoothly. I forgot the mushrooms but I think it tasted just fine without them. I should also note that I ended up adding about half a cup of water to the shrimp- it needed more liquid and the water did just the trick. 

Now i'm not going lie and try and say this recipe is healthy. It's probably not. If you want healthy, nix the grits, but how terrible would that be?? We can just consider this a cheat day :) 

Ingredients

2 1/3 cup(s) whole milk

2 cup(s) water

Salt

Pepper

1 cup(s) quick-cooking grits (not instant)

6 slice(s) bacon, chopped 

1 bunch(es) green onions, thinly sliced

2 clove(s) garlic, finely chopped

1 small red pepper, finely chopped

1 pound(s) frozen shelled and deveined raw shrimp, thawed

Directions

1. In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmering on medium-high. Whisk in grits. Cover; reduce heat to medium-low. Cook 10 minutes or until liquid is absorbed and grits are tender, stirring often. Keep warm.
2. Meanwhile, in 12-inch skillet, cook bacon on medium-high 5 to 7 minutes or until brown and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Discard all but 2 tablespoons of fat in pan.
3. To same skillet, add green onions, garlic, and 1/4 teaspoon freshly ground black pepper. Cook 2 minutes, stirring. Add red pepper; cook 2 minutes, stirring often. Stir in shrimp and remaining 1/3 cup milk; cook 5 to 6 minutes or until shrimp just turn opaque, scraping up browned bits. Remove from heat. Stir in bacon and hot sauce.
4. To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired.

http://www.goodhousekeeping.com/recipefinder/easy-shrimp-grits-recipe-ghk0112