Shrimp/prawns, so often overcooked in boiling water, are beautiful poached in butter—they remain tender, do not become rubbery, and develop an almost unfamiliar sweetness. What better pairing for buttery shellfish than butter-loving grits? one of the great regional American dishes, it is a specialty of low country, South Carolina.
In this recipe, the grits are cooked with bacon and onion, and the seafood is gently poached in butter, which then enriches the grits.
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