A dish from Patrick Clark
Creamy stone-ground grits topped with shrimp sautéed with bacon, garlic, and a splash of lemon.
Serves 4
Shrimp and grits is a Low Country dish that Clark helped bring into fine dining. The grits must be cooked slowly and kept loose with cream, and the shrimp are added at the last minute so they stay sweet and tender.
Produce
Meat & Poultry
Dairy & Eggs
Pantry / Durable
Simmer the grits in salted water, stirring often, until thick and tender. Stir in the cream and a knob of butter and keep warm.
Cook the bacon until crisp, then drain it and crumble it, leaving the fat in the pan.
Sauté the garlic in the bacon fat for a moment, add the shrimp, and cook just until they turn pink. Add the lemon juice and season.
Spoon the grits into bowls, top with the shrimp, bacon, and a scattering of spring onion, and serve at once.
View a published recipe at NYT Cooking (opens in a new tab)
A new American dinner in Washington · Washington, D.C.