I don’t usually make shrimp and grits at home since the ones down the street at Matchbox are delightful: http://matchboxcapitolhill.com/
But when we found these monster shrimp I knew I needed to do something with them. Salad had been the side at the last few meals so I really needed something else.
We threw the shrimp, some cherry tomatoes, asparagus, and summer squash on the Big Green Egg with just a little oil, salt, and pepper. I sauteed a couple chopped slices of Benton’s bacon until crisp and removed the meat and added the polenta to the grease. Once it was coated I added some pork broth from Red Apron and cooked the grits until they were done but not dry. I hit them with some salt, pepper, chives, green onions, cream and buttermilk and let them get hot again. Then we tossed all the grilled stuff on top, and there you had it a super quick and easy summer dinner that was nice enough to serve to guests.
You can buy Benton bacon at at my new favorite butcher, Harvey’s in Union Market: http://unionmarketdc.com/themarket/artisans/harveys-market/
The excellent Red Apron broth was also from Union Market: http://unionmarketdc.com/themarket/artisans/red-apron-butchery/