Shrimp and Grits
Barbara Echols
ingredients
- Cheese Grits:
- 1 cup quick grits (not instant)
- 4 cups milk or water
- 1 cup grated Cheddar cheese
- 1/4cup grated Parmesan cheese
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch cayenne pepper
- 1/4 teaspoon hot sauce
- Shrimp:
- 1 pound fresh shrimp, peeled, rinsed, and patted dry (about 2 cups)
- 6 slices bacon, diced
- Peanut oil
- 1 cup minced green onion
- 1 large clove garlic, peeled and minced
- 4 teaspoons lemon juice
- hot sauce
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped fresh parsley
directions
- 1
In a medium saucepan, cook grits in milk or water on stovetop, according to package directions. Turn off heat and add the remaining ingredients to the grits. Stir until just mixed and hold in a warm place or on top of a double boiler over simmering water until needed.
- 2
In a large skillet, cook bacon over medium heat on stovetop until edges of bacon are brown, but bacon is not crisp. Remove from heat, drain on paper towels, and then crumble.
- 3
Add enough peanut oil to rendered bacon fat in skillet to make a layer of fat about 1/8-inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color.
- 4
Add green onion and garlic. Heat and stir for approximately 1 minute more.
- 5
Season with lemon juice, 1 to 2 dashes hot sauce, and salt and pepper to taste. Add chopped parsley.
- 6
Divide warm grits among 4 plates. Spoon shrimp over grits, sprinkle with crumbled bacon, and serve immediately.
Source: Taste of the South
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews