Yield: 4 Servings
|Enough hominy grits; usually 6 servings; for 4 people|
|1 pounds||(more or less) rock shrimp|
|Red pepper flakes (up to)|
|4 slices||Bacon (up to)|
|Scallions (about 4 onions worth)|
|6||Medium- to large-size mushrooms|
|½ pounds||White American cheese (Volby and Cheddar also work well but American melts very nicely)|
|Fresh ground black pepper; optional|
First, cook the appropriate amount of hominy grits, usually 6 servings for 3-4 people.
Marinate 1 lb. (more or less) of rock shrimp in olive oil and red pepper flakes.
In a skillet, cook 3-4 strips of bacon until crispy. Use the crumbled bacon as a final topping.
In the bacon grease (olive oil can also be used), saute a clove or two of garlic, scallions (about 4 onions worth) and mushrooms (about 6 medium to large grocery store mushrooms). Toss in the rock shrimp and cook until they are bright pink. Be careful not to overcook them as they will continue cooking in the grits.
Grate about ½ lb. white American cheese (colby and cheddar also work well but American melts very nicely). Stir the cheese into the grits, followed by the mushrooms, scallions and shrimp. Add more red pepper if needed.
Fresh ground black pepper is also nice. Serve in bowls with grated cheese and bacon crumbled on top.
Becky Bates <becky@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .