4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deviened
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.
For the gravy, saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.
Serve the shrimp gravy over grits.
Let me tell you...this is worth a trip to Tybee Island, Georgia! Uncle Bubba is Paula Deen's brother and this is his own recipe...he uses bacon; she uses ham. If you make it to the restaurant, make sure you get a piece of Key-Lime Pie...also the best I've had...I am going to be there in the first week of April (our Spring Break) for a Sister's on the fly trip...FUN ahead for sure! Check out the website: http://www.unclebubbas.com/index.php/recipes/view/shrimp_and_grits/