Ingredients

Spicy “Scampi” Shrimp
• 1 lb extra large shrimp - 15-20 *brined - see recipe
• 2” chunk of slab bacon, placed in freezer for about 1/2 hour to firm up
• 2-3 cloves garlic (your choice)
• 1 shallot - minced
• 1/4 tsp. pepper flakes (or to taste)
• Juice of 1 lemon
• 2 Tbsp softened butter
• 1/2 bunch fresh parsley - finely chopped
Cheesy Grits
• 1 32oz. box chicken broth (I prefer Swanson)
• 1 cup stone ground grits
• 2 cups grated sharp cheddar cheese - the better the cheese ~ the better the grits!
• 3 Tbsp softened butter
Sauteed Greens
• 1 lb each of your favorite greens - julienned ( I love a collards & kale combo, but just straight spinach works too)
• 2 Tbsp olive oil
• 1 clove garlic - minced
• 3/4 c chicken stock
• Salt & Pepper to taste
• *Why Brine the shrimp you ask? As per Mark Bittman brining improved the taste and texture of the shrimp.

Instructions

To Brine Shrimp
1. Combine in a large bowl:1/2 c kosher salt, 1/4 c granulated sugar, 1 c boiling water
2. Stir to dissolve and add cold water, ice and unpeeled shrimp
3. Refrigerate approximately 2 hours
4. Drain, rinse and proceed with recipe
Spicy “Scampi” Shrimp
5. Peel and butterfly shrimp - set aside (Save shells in ziplock, place in freezer for future seafood stocks)
6. Remove bacon from freezer and slice into equal size strips
7. Heat a large frying pan and add sliced bacon, saute over medium heat until very crispy, turning to cook evenly.
8. Remove bacon to paper towel, set aside
9. Remove all but 2 Tbsp bacon fat from frying pan, add shallots and allow to saute about 2 minutes,
10. Now add minced garlic and pepper flakes and continue to saute about 1 more minute
11. Now add butterflied shrimp to pan and stir to coat with with shallot mixture.
12. Sautee for about 3-4 minutes until shrimp is slightly pink, do not overcook
13. Before serving add crispy bacon, chopped parsley and fresh lemon juice to sauteed shrimp and toss to coat.
Cheesy Grits
14. In medium pan bring 4 cups chicken broth to a boil
15. Turn broth to a simmer and slowly pour in grits, stirring while adding
16. Continue to cook over medium heat for about 20 -25 minutes, stirring frequently to prevent burning and create a creamy consistence.
17. Remove from heat and stir in grated cheese and butter.
18. If grits seem to thick you may add additional warm stock to reach your desired consistency.
19. Cover until ready to serve
Sauteed Greens
20. In a large frying pan with a lid, heat olive oil and add minced garlic, saute until fragrent
21. Add chicken stock and bring to a boil
22. Once stock is boiling add greens, using tongs to stir
23. Once stock comes back to a boil, reduce heat and cover pan
24. Simmer until greens are tender, about 5 minutes
25. Remove lid and continue to simmer until almost all liquid is evaporated
26. Taste and season with salt & pepper
27. Serve with shrimp & grits for a fabulous wintery meal~YUM!

Notes