Shrimp and "Grits"

Chef Ronnie Woo shares how to make someone swoon with his take on shrimp and grits in our Cooking for Love dating competition. Ronnie uses polenta in place of the traditional grits for this dish, and we are believers. Ronnie believes the key to smooth polenta is whisk continuously while pouring the polenta (never premade logs) into the hot milk. Polenta needs a little babying or else it will burn or clump up, but it is worth the effort. Shrimp and "Grits" Serves 4

Ingredients

4 cups whole milk Kosher salt

1 cup dry polenta or grits 4 tablespoons unsalted butter 1 1/2 cups shredded parmesan cheese 1 pound large shrimp, peeled and deveined Freshly ground black pepper 4 slices bacon, chopped 1 clove garlic, peeled and roughly chopped 1 lemon, quartered Fresh parsley, chopped, for serving Hot sauce, for serving

Directions

1. In a saucepan over low heat, add milk. Season with salt and slowly bring to a boil. Slowly pour in polenta, while whisking continuously, until incorporated. Once thickened, stir in butter and parmesan. If the polenta is too thick, add a little more milk. If too watery, cook a little longer, while continuing to whisk.

2. Season shrimp with salt and pepper. In a medium skillet over low heat, cook bacon until crispy. Move bacon to the sides of the pan and add the shrimp. Sear just until opaque, flip and cook on the other side, 30 seconds to 1 minute per side. When cooked through, immediately remove from heat and add garlic. Squeeze lemon over the top.

3. Place polenta in a serving dish. Top with shrimp mixture and garnish with parsley. Drizzle with a little hot sauce and serve with lemon.

Get more delicious recipes at PicklerandBen.com! www.picklerandben.com/recipes

Follow Pickler & Ben Food on Instagram!

https://www.instagram.com/picklerandbenfood/