Image by protoflux via FlickrFrom Denny: As is often said in south Louisiana: This dish is SO GOOD it will make you slap your dead dog! Or, as any good Cajun would tell you, It's all about the gravy, cher!
Photo of their version of shrimp and grits from another place in the South, the Low Country of South Carolina.
From: Mr. B's Bistro
Yield: Serves 4
8 strips applewood-smoked bacon, cut crosswise into thirds
20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined
4 large wooden skewers, soaked in water for 10 minutes
kosher salt and freshly ground black pepper to taste
2 Tbsp vegetable oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups dark chicken stock
2 1/2 Tbsp pepper jelly
1 Tbsp cold unsalted butter
3 cups Mr. B’s stone-ground grits
2 Tbsp minced fresh chives
Directions: Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.
Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.
To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.
In a small skillet cook leftover bacon until crisp. Cool and crumble.
To serve, mound grits on plates. Remove shrimp from skewers and arrange around grits. Drizzle sauce over grits and garnish with reserved bacon and chives.