Shrimp and grits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp |
| 1 | cup | Sliced mushrooms |
| 6 | slices | Bacon; diced |
| Peanut oil | ||
| 1 | cup | Finely chopped green onion |
| 4 | cups | ;water |
| 1⅓ | cup | Grits |
| ½ | teaspoon | Salt |
| 1 | Garlic clove; crushed | |
| ½ | cup | Chopped parsley |
| ¼ | teaspoon | Nutmeg |
| 1 | dash | Tabasco |
| Salt and pepper | ||
| 1½ | cup | Grated sharp cheddar cheese |
| 1 | teaspoon | Tabasco |
| Fresh ground black pepper | ||
Directions
SHRIMP
GRITS
Peel, devein and rinse shrimp. Pat well to dry. In a 10" skillet, saute bacon until just cooked (not crispy). Add enough peanut oil so that there's ½" of oil in the skillet. Over low heat, add shrimp and stir until they turn pink. Then add mushrooms, green onion and garlic. Season with nutmeg and a dash of tabasco, salt and pepper to taste. Serve over grits. Garnish with the parsley.
To make the grits, bring water and salt to a boil. Gradually add grits and stir. Reduce heat, cover and simmer for 5 minutes. Add cheese, stirring until melted, then add tabasco and pepper to taste.
From: lynette@... in rec.food.cooking. She wrote: "Shrimp and Grits is a popular dish at the Crooks Corner restaurant in Chapel Hill and Wilmington, NC, which specializes in what I call gourmet white trash food." Formatted by Cathy Harned.
Submitted By CATHY HARNED On 10-17-94
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