By Ski Bum: John “I was born Country” Shuler

This southern recipe came to us from one of the biggest rednecks to ever live in Telluride…also one of the biggest Clemson Tiger fans on the planet (we don’t hold it against him). Most Colorado natives and west coast ski bums might not even have a clue what grits are…shame on them! This low country shrimp and grits recipe is so good it will bring back memories of down south, where whopping armadillos on the head with a flashlight isn’t such a weird thing.

Ingredients

• 3 cups chicken stock
• 1 cup whole milk
• 1 cup H20
• 1 tablespoon butter
• 1 cup instant grits (none of that instant shit)
• Splash of heavy cream(optional)
• ½ or ¾ lb of shrimp pealed (seasoned w lemon juice and cayenne pepper)
• ¼ cup diced onions
• ¼ diced green pepper
• 1 small garlic clove-diced
• 4 strips of bacon—save the bacon grease—will need about 3 tablespoons of the grease
• 3 tablespoon of flour
• Thyme—to taste

Directions for the Grits

1. Combine milk, water, and 2 cups of the chicken stock into a pot and bring to a boil
2. Whisk in grits slowly
3. Lower heat and simmer about 20 minutes
4. Add butter, cream, thyme and black pepper to taste

Directions for the Shrimp

1. Cook bacon in medium skillet
2. Remove and drain bacon grease leaving a nice coat on the pan for step 3
3. Saute onion, pepper, garlic in remaining bacon grease until tender
4. Add flour and brown 2-3 minutes
5. Add ½ to 1 cup of chicken stock-(shrimp stock if they got it)
6. Add shrimp
7. Stir several minutes until shrimp is cooked through and until sauce is at desired thickness
8. Serve with bourbon