Gulf Shrimp with Bacon, Mushrooms and Grits

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Allyson Williams

ingredients

• 2 tablespoons butter
• 2 cups quartered button mushroom caps
• 36 jumbo pink Gulf shrimp, peeled and deveined
• 2 cups diced slab bacon, cooked and drained
• 1/4 cup fresh lemon juice
• 1/4 cup chopped Italian parsley
• 1/2 pound butter at room temperature
• Stone-Ground Grits with Cheddar (see recipe)
• Lemon wedges for garnish

Stone-Ground Grits with Cheddar Cheese

• 1 1/2 cups stone-ground grits
• 3 3/4 cups milk
• 3 3/4 cups water
• 2 teaspoons salt
• 2 cups grated sharp white Cheddar
• 1/2 teaspoon cayenne

See full recipe

Source: Allyson Williams

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