- 1 pound meaty bacon, divided
- 3 cups chicken stock or water
- 1 cup whole milk
- 1 teaspoon salt plus more to taste
- 1 cup hominy or white grits
- A drizzle olive or vegetable oil
- 1 1/2 pounds shrimp, tails left on and deveined
- 1 teaspoon cumin
- 1 tablespoon thyme, chopped
- 2 jalapeño peppers, finely chopped
- 1 rib celery with leafy tops, finely chopped
- 1 bunch scallions, finely chopped
- 2 large cloves garlic, finely chopped
- 1 to 2 tablespoons cayenne pepper sauce (medium to extra-hot)
- 1/2 cup beer (I use Abita)
- 4 fried eggs
Preheat oven to 375°F.
Chop 2 slices of bacon and reserve. Arrange the rest on a slotted pan or rack-lined baking sheet and bake bacon until crisp; chop into generous bacon bits.
In a saucepot, heat stock or water, milk, a teaspoon of salt and grits, and bring to a boil. Whisk and reduce heat to a low, rolling simmer. Cook 20 minutes covered, at a simmer, whisking occasionally.
Heat a large skillet over medium-high heat with a drizzle of oil. Add reserved chopped bacon and render 2 minutes. Add shrimp and season with salt, pepper, cumin and thyme. Cook 2-3 minutes then add jalapeño, celery, scallions and garlic. Toss 2-3 minutes to soften then 2-3 minutes more until shrimp are pink and opaque. Douse pan with beer and hot sauce; toss with butter to emulsify.
Stir bacon bits into grits and ladle into shallow bowls. Top with a fried egg, some shrimp and serve.
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