One thing I was noodling with was the "gravy" or sauce. I was at a place a few months ago and when the server came by I mentioned the sauce and she started talking about what was in it and I know beer was a part of the recipe. I was thinking about cooking down come onion and red pepper and then throwing that in the bullet and then pouring it back into the pan with some beer, maybe chicken stock and even some flour to thicken it. My recipe also calls for bacon to be cooked and then crumbled over the whole thing. Is bacon normal? Is a sauce normal? I need to get my shrimp and grits-fu down a little better.
Yeah, bacon and sauce are normal. I used to make a spicy cream based sauce, but now I make sort of a lemon beurre blanc which I think is more traditional. My sauce is basically bacon grease (from teh bacon earlier) and some flour to make a roux, then garlic, chicken broth or stock, lemon juice, tabasco, and cayenne pepper until the spice is right. I like the slight vinegar tang from teh tabasco, but you don't want too much. Another nice addition to the shrimp and grits are some marinated roasted mushrooms, yum. a little green onion on top with the bacon too.