Good Enough Shrimp and Grits with Candied Bacon
Award winning recipe from the 10th Annual Jekyll Island Shrimp & Grits Festival featuring Unicoi Preserves Apple Cider Pepper Spread
Servings
12
Servings
12
Ingredients
Grits
  • 2 1/2cups Nora Mill Stone Ground Grits
  • 7 1/2 cups water
  • 1tablespoon Kosher Salt
  • 1 1/2cup Mountain Fresh Creamery Cream
  • 1stick Unsalted Butter
  • 2 1/2cups Cabot Extra Sharp Cheddar, grated
Candied Bacon
  • 1 1/2lbs. Wright’s Thick Cut baconDiced into approx. 1/2 inch pieces
  • 9 oz. Unicoi Preserves Apple Cider Pepper Spread
Shrimp
  • 3lbs. Georgia Wild Caught Shrimp
  • Kosher Salt & Black Pepperto taste
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Oliver Farm Peanut Oil
Pan sauce
  • 1 1/2 cups Habersham Vineyard Signet Wine
  • 1/2lb. Mountain Fresh Creamery Butter
Garnish
  • Fresh chopped chives
Instructions
Grits
  1. Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent grits from clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if the grits get too thick. Stir in cheese, taste for salt and adjust if necessary. Cover and keep grits warm over low heat.
Candied Bacon
  1. Cook bacon over medium heat until browned, drain off bacon grease, return bacon to pan. Add 9 oz. jar Unicoi Preserves Apple Cider Pepper Spread to bacon. Cook over medium heat, stirring constantly. Reduce the liquid until almost evaporated. Remove candied bacon from pan to a Silpat or parchment paper. Spread out to cool.
Shrimp
  1. Peel and de-vein shrimp. Rinse shrimp and pat dry, then season lightly with kosher salt and black pepper. Heat 2 T. unsalted butter and 2 T. Oliver Farm Peanut Oil in a skillet over medium high heat. Add shrimp to hot pan in batches, don’t crowd the pan! Sear one minute per side and remove shrimp from pan.
Pan Sauce
  1. Add 1 ½ cups Habersham Vineyard Signet Wine, turn up heat to hard simmer, add ½ lb. Mountain Fresh Creamery Butter and cook for 5-7 minutes, reducing sauce slightly. Taste for salt and adjust if necessary. Return shrimp and juices to pan, toss to coat the shrimp and cook over medium heat, approximately 2 minutes.
To Serve
  1. Ladle grits into bowl, top with shrimp, pan sauce, candied bacon and chopped chives.