It's summertime: Cha'hlston Shrimp and Grits

When it hits 80 and shrimp goes on sale, you know its time for Shrimp and Grits in the south!

Everyone has their own favorite version of this dish -- and Cory and I have several. We generally don't go for the heavy cream-based versions, opting instead for the more gumbo-inspired ingredients. This one turned out delicious!

Shrimp and Grits

for the sauce:
6 slices turkey bacon, cooked and diced
2 T EVOO
4 cloves fresh garlic, minced
1 sweet onion, diced
1 green pepper, diced
1 large can diced tomatoes, drained
1 bottle wheat, amber, ale-ish beer (we used Harp)
2 c frozen okra
1.5 t file powder (available at specialty stores)
red pepper flakes, tobasco, cayenne, S & P to taste
chives, chopped for topping

for the grits:
6 servings grits, prepared using chicken broth instead of water
1 c sharp cheddar cheese
1/4 c parmesean cheese
1/4 c almond milk
tobasco, to taste

Prepare grits with chicken broth, then add almond milk, cheeses, and tobasco. Keep warm.

In a large sautee pan, cook turkey bacon then chop and set aside.  Add EVOO to pan, and sautee garlic and onions until fragrant and translucent. Add green pepper and stir until soft. Return bacon to pan and add tomatoes and beer. Stir to combine, then add okra and spices. Cook until reduced.

Serve shrimp mixture over grits and top with chives. Make the dish healthier by playing with proportions -- a little cheesy grits can go a long way!