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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This shrimp and grits recipe is from the Bill neal's southern Cooking cookbook... I have not made this...another foodie asked me to get this recipe while i was here in North Carolina.....so here it is.. Enjoy Ingredients:
1 recipe (6 servings) basic boiled grits |
3/4 cup grated sharp cheddar cheese |
tabasco sauce (or your favorite sauce) |
freshly grated nutmeg |
white pepper |
1 pound fresh shrimp |
6 slices bacon |
peanut oil |
2 cups sliced mushrooms |
1 cup finely sliced scallions |
1 large clove garlic, peeled and run thru a garlic press |
4 teaspoons lemon juice |
tabasco sauce |
2 tablespoons fresh, chopped parsley |
salt and pepper |
Directions:
1. Prepare the grits according to the recipe using th full amount of cheese.
2. Season to taste, but lightly, with Tabasco, a very little of nutmeg, and white pepper.
3. Hold in a warm place or in the top of a double boiler over simmering water.
4. Peel the shrimp, rinse, and pat dry.
5. Dice the bacon and saute lightly in the skillet; the edges of the bacon should brown, but the bacon should not become crisp.
6. Add enough peanut oil to the bacon fat in the skillet to make a layer of fat about 1/8 inch deep.
7. When quite hot, add the shrimp in an even layer; turn the shrimp as they start to color, add the mushrooms, and saute about 4 minutes.
8. Turn occasionally and add the scallions.
9. Add the garlic through the press and stir around.
10. Then season with lemon juice, a dash or two of Tabasco, and parsley.
11. Add salt and pepper to taste.
12. Divide the grits amoung four plates; spoon the shrimp over and serve immediately.
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