Shrimp and Grits

January 2013 2736What better day than today to indulge in the ultimate of comfort foods—shrimp and grits? For me, nothing is more rich and comforting on a cold winter day than a hot bowl of shrimp and grits. I first fell in love with the classic Southern dish several years ago while visiting the famed Hominy Grill during a trip to Charleston, South Carolina. The recipe below makes a dish that is very similar to the one I remember enjoying, complete with sauteed shrimp, mushrooms, scallions and bacon over a bed of creamy, cheesy grits. And what could be better than that?

Shrimp and Grits (barely adapted from Southern Living; February 2008, makes 4-6 servings)

2 bacon slices
1 pound unpeeled, medium-size raw shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1/2 cup chopped scallions
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
cheese grits

Cook bacon in a large skillet over medium heat for 10 minutes or until crisp. Drain bacon on paper towels and reserve 1 tsp. of bacon fat in the skillet. Crumble the bacon once it has cooled.

Peel and devein shrimp. Sprinkle shrimp with salt and pepper, then coat in flour.

Sauté mushrooms in bacon fat and canola oil in skillet for 5 minutes or until tender. Add scallions and sauté for 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring occasionally. Spoon shrimp mixture over hot cheese grits and sprinkle with crumbled bacon.

Category: Kristin's Kitchen 2 comments »

2 Responses to “Shrimp and Grits”

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