Shrimp and grits
From myrecipes.com, adjusted to our tastes
2 bacon slices
1 tablespoon butter
1 pound unpeeled, medium-size raw shrimp
(for the two of us, we use 4 ea. 10/15 shrimp; you can scale the number and size of shrimp for the number of diners)
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms, we prefer Portabella
2 teaspoons vegetable oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon Louisiana hot sauce
Old Bay seasoning
Marinade
1 tablespoon Rice Wine Vinegar
2 tablespoons Mirin
1 tablespoon soy sauce
1 clove garlic, minced
Directions
- Chop and fry bacon in a large skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet.
- Peel shrimp, devein and marinate for 1-2 hours.
- Dry shrimp and sprinkle shrimp with salt, pepper and Old Bay seasoning; dredge in flour.
- Sauté mushrooms in hot drippings and tablespoon of butter in sauté pan for 5 minutes or until tender. Add green onions, and sauté 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 to loosen particles from bottom of skillet.
- Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Cheese grits
1 recipe yellow corn grits
Note: you can use white hominy grits, but they are not as rich; corn grits are not as easy to find, and we order ours on-line. Under no case should you use instant grits. The yellow corn grits take about 45 minutes of cooking with constant stirring.
½ cup Gruyere cheese (you can use another cheese, but Gruyere is great)
Salt/pepper to tast
Cook grits until thick, stir in cheese and serve with shrimp
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