Ingredients:
For the grits:
3 cups milk
1 tsp salt
3 oz instant grits
flour for dredging
canola oil for frying
Preparation:
Scald milk and salt in a medium sauce pan. Add grits slowly while stirring with a rubber spatula. On low heat stir constantly for 5 minutes to prevent scorching while mixture thickens. Turn off heat, cover the pan, and let sit for 15 minutes. Lightly oil 6 rings or ramekins that are about 3 inches in diameter. Divide the grits among them. Chill 30 minutes then unmold. Chill 1 hour until firm. Heat oil to 350° F. Dredge grits cakes in flour and shake off excess. Fry about 3 minutes until golden.
Ingredients for the shrimp:
2 tbsp olive oil
1 green pepper ¼ inch dice
1 red pepper ¼ inch dice
1 small onion ¼ inch dice
1/3 cup chicken stock
1/3 cup tomato sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 ounces turkey bacon
1 1/2 lbs medium shrimp peeled and deveined
Preparation:
Heat oil on medium flame then add vegetables and cook 1 minute. Stir in remaining ingredients and simmer 5 minutes. Divide among 6 soup bowls and top with a grits cake. Add salt to taste.