Shrimp & Grits

Julie Hutson

A Southern Classic!

ingredients

For the grits:

1 cup Quaker Quick Grits
4 tblsp. butter
3/4 cup extra-sharp cheddar, grated
1/2 cup Parmesan cheese
1 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. Tabasco
salt & pepper to taste

For the shrimp:

2 cups cooked, chopped smoked bacon
3 tblsp. olive oil
1 1/2 lbs. shrimp
3 tblsp. minced garlic
3 cups sliced, fresh mushrooms
3 tblsp. white wine
2 tblsp. fresh lemon juice
2 cups sliced scallions

directions

Cook grits according to package. As grits are finishing, whisk butter, cheddar, Parmesan, cayenne, paprika and Tabasco into grits. Season with salt and pepper. Cook bacon, remove from heat, drain and crumble. Reserve bacon grease. Heat large skillet until very hot. Add olive oil and 2 tablespoons bacon grease. As oil begins to smoke, stir in shrimp and cook until they are pink.Stir in minced garlic and bacon pieces. Toss in mushrooms and coast with oil briefly. Add lemon juice and wine, stir for about 30 seconds until all ingredients are coated. When ready to eat, stir in scallions. Serve over grits.

Source: Julie Hutson