Porter Beer Bar Shrimp Grits Recipes

BAR AMERICAIN'S GULF SHRIMP AND GRITS

Steps:

• Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.
• Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.
• Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.
• Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

PORTER BEER BAR SHRIMP & GRITS

Steps:

• To make the grits, bring water and cream to a boil. Quickly whisk in grits and cook for 5 minutes stirring. Whisk in cheddar and cook another 5 minutes. Finish with butter, salt and pepper.
• To make the topping, heat butter in a sauté pan. Add onion and sauté for 2 minutes. Add mushrooms and sauté until they release their juices. Add shrimp and sauté until pink. Mix in parsley, salt and pepper.
• To plate, dish some grits in a bowl or plate or whatever you like, add some shrimp/shroom mixture on top and add a couple drops of truffle oil if you like.