Ingredients:
1 cup white or yellow stone-ground grits
3/4 cup grated cheddar
1/4 cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced (or your favorite mushrooms)
1 clove garlic, finely chopped
1/2 cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
1/2 tsp. hot sauce, preferably Tabasco4 scallions, thinly sliced
Method:
In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30 to 40 minutes. Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat oil in a 12″ skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.
Season shrimp with salt and pepper. Over medium-high heat, add shrimp to the skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute.
Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
