There is always a recipe that you know you want to make, but just keep putting off. I know you all have them. “OH, that looks so good, but I don’t have time tonite. Later.”

Well my ‘later’ has come and gone so often with this recipe it was embarrassing.

    Charleston Shrimp and Grits

    * 1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined if you wish
    * 1 1/2 teaspoons salt or more to taste
    * 1 1/2 cups stone-ground grits, not instant or quick-cooking
    * 6 thick slices bacon, chopped {I used about 1/2 cup of pre cooked Andoille Sausage}
    * 1 small onion, finely chopped
    * 1 garlic clove, minced
    * 1/2 cup thinly sliced scallions
    * 2 tablespoons unbleached all-purpose flour
    * 1 cup chicken stock
    * 1 to 2 tablespoons unsalted butter
    * 1 cup (about 1/4 pound) grated medium to sharp Cheddar cheese

    To be fair the recipe called for the juice of one lemon and a dash of hot sauce added to the grits before cooking but I didn’t use that. I also left out 1/4 cup chopped bell pepper mixed in with the onions.

Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

For the Gravy: Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, and garlic and continue cooking until the onion is limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. *serves 4.

This recipe is adapted from Cheryl Alters and Bill Jamison’s A Real American Breakfast and it is delicious. Despite the list of ingredients it is quite simple to put together and wonderful on a cool evening or a hot evening, or breakfast, or lunch, or brunch. You get my drift!!

I am attempting to follow through with the NaBloPoMo {National Blog Posting Month} challenge. This is the first, hopefully, it will not be the last. Fingers crossed.