Shrimp And Cheese Grits With Okra Recipe

Cooking Direction

• In a large saucepan, bring 5 cups water and the evaporated milk to a boil. Lower the heat to medium-low, stir in the grits, partially cover and simmer, stirring, until just thickened, about 15 minutes. Remove from the heat, stir in the cheese and three-quarters of the scallion greens, season with salt and pepper and cover to keep warm.
• While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp, about 8 minutes. Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 minutes. Transfer the shrimp mixture to a bowl; wipe out the skillet.
• In the same skillet, heat the olive oil over high heat. Season the okra with salt and pepper and toss with the flour. Fry the okra in a single layer, stirring occasionally, until golden in spots, about 3 minutes; drain on paper towels and season with salt.

Cooking Tips

• Place the shrimp on top of the vegetables in a clockwise circle that way it will be easy to remember which was the first shrimp in the pan and which will cook the fastest.

Serving and Storage

• Divide the grits among 4 bowls and top with the shrimp mixture and okra. Sprinkle the remaining scallion greens on top.
• It can be stored for up to 3 days.