Pat Conroy's Breakfast Shrimp and Grits
Life, Love, Memories and Food Are Covered in Conroy's Latest Book
Pat Conroy, one of America's favorite storytellers, talked about his unique cookbook on Good Morning America.
The book offers a great collection of amazing recipes and stories about his life that relate to the food.
Check out the following recipes from "The Pat Conroy Cookbook" by Pat Conroy.
Slow-cook the grits according to the package directions. (This will take about 60 minutes.) Set aside.
Place a medium, heavy skillet over moderate heat. When the pan is hot, add the bacon and cook until the fat is rendered and bacon is crisp, 5 to 8 minutes. Using a slotted spoon, remove the bacon and reserve in a small bowl, keeping the pan as is, fat and all. (This can be done in advance. Do not cook the shrimp until the grits are ready and resting.)
In a low oven, warm four heatproof serving plates.
Return the skillet with the bacon fat to moderate heat. Add the shallot and cook until soft but not colored. Add butter and when it's melted, add shrimp, cooking until just pink, about 3 minutes. Add lemon juice and a pinch of salt and toss to coat.
Spoon about 1/2 cup steaming grits into the middle of each warm plate. Using a slotted spoon, place shrimp on top of the grits. Add reserved bacon and Tabasco to the pan juices, swirling the skillet for a few seconds to create a thin sauce. Pour over the shrimp and grits.
Excerpted from The Pat Conroy Cookbook by Pat Conroy copyright © 2004 by Pat Conroy. Excerpted by permission of Doubleday (Doubleday.com) a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.