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.