mississippi shrimp and grits

1 servings
1 cup Grits
4 tablespoons Butter
¾ cup Sharp white cheddar cheese
½ cup Parmesan cheese
1 teaspoon Cayenne pepper
1½ tablespoon Paprika
1 teaspoon Tabasco
2 cups Diced bacon - cooked
3 tablespoons Olive oil
1 tablespoon Reserved bacon grease
1½ pounds Shrimp - cleaned; peeled
3 teaspoons Minced garlic
3 cups Button mushrooms - sliced
3 tablespoons White wine
2 tablespoons Lemon juice
1 cup Sliced scallions

Directions: Prepare the grits according to package directions. While the grits are still hot, stir in the butter, cheddar cheese, parmesan cheese, cayenne pepper, paprika, and Tabasco. Set aside in a warm place. To make the shrimp, heat a saut‚ pan until hot. Add the olive oil and reserved bacon grease from the cooked bacon. Add the shrimp and saut‚ briefly. Stir in the garlic and cooked bacon, then add the mushrooms, white wine, and lemon juice. Toss to combine and cook for 2 minutes to blend flavors. To finish the dish, add the scallions to the shrimp. Place shrimp over the warm grits.

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