Shrimp and Grits

Shrimp & Grits

 

Ingredients

  • 2 pounds unpeeled, medium-size raw shrimp (31/40 count)
  • 2 tablespoons all-purpose flour
  • 5 bacon slices, chopped
  • 1 (8-oz.) package sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/3 cup fresh lemon juice
  • 1/2 cup thinly sliced green onions
  • 2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • Creamy Cheddar Cheese Grits

Directions

  1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
  2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
  3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic).
  4. Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits.
  5. Sprinkle with bacon.

Cheddar Cheese Grits

Ingredients

  • 4 tablespoons butter
  • 5 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, pressed
  • 1 1/2 cups uncooked stone-ground white grits
  • 1 (10-oz.) block sharp white Cheddar cheese, grated

Directions

  1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil.
  2. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened.
  3. Stir in cheese and remaining 2 Tbsp. butter until melted.
  4. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits:

  1. Substitute 2 cups uncooked quick-cooking grits for stone-ground grits.
  2. Decrease water and milk to 4 1/2 cups each.
  3. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.

 

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