Shrimp and Grits

Name: Shrimp and Grits
Yield: Serves 4
Cuisine: Southern
Ingredients: 3 tablespoons, unsalted butter; 1 cup, grits; 2 1/4 cups, whole milk; 2 cups, water; , Salt and pepper; 3 tablespoons, unsalted butter; 1 1/2 pounds, extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved; 1 tablespoon, tomato paste; 2 1/4 cups, water; 3 slices, bacon, cut into 1/2-inch pieces; 1 , garlic clove, minced; , Salt and pepper; 2 tablespoons, all-purpose flour; 1 tablespoon, lemon juice; 1/2 teaspoon, Tabasco sauce, plus extra for serving; 4 , scallions, sliced thin

Main Courses
Southern
Fish & Seafood

By Morgan Bolling ･ Appears in Cook's Country June/July 2015, Cook's Country TV

Many modern versions of this Carolina favorite add too many frills. We set out to bring it back to basics.

SERVES 4

TIME 1 hour

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