Crooks Corner Shrimp and Grits
|1 poundfresh shrimp|
|2 cupswhite button mushrooms; sliced|
|1 cupscallions; minced|
|1 large clovegarlic; peeled and minced|
|4 teaspoonsLemon juice|
|salt and pepper; to taste|
|2 tablespoonsChopped fresh parsley|
|1 cupstone-ground or quick grits; not instant|
|4 cupswater; (or milk, for creamier grits)|
|1 cupCheddar Cheese; grated|
|1/4 cupGrated Parmesan cheese|
|1/4 teaspoonTabasco sauce|
Crooks Corner Shrimp and Grits Preparation
Prepare grits and hold in a warm place or in a double boiler
Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.
Peel shrimp, rinse, and pat dry
Dice bacon and saute lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble.
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add floured shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saute, stirring, for about 4 minutes.
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.
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