Crook's Corner Shrimp and Grits |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this in the Charlotte Observor recently and it seems to have originated in a Chapel Hill eatery. Quick and very tasty. I used dried parsley (1 tbsp) which I had on hand. Great served with an nice fresh garden salad. Ingredients:
1 cup quick-cooking grits |
1 1/2 cups water |
1 cup cheddar cheese |
1/4 cup parmesan cheese |
4 tablespoons butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 pinch cayenne pepper |
1/4 teaspoon tabasco sauce |
6 slices bacon |
2 tablespoons olive oil |
1 lb fresh shrimp, peeled, deveined and rinsed |
2 cups fresh mushrooms, sliced |
1 cup scallion, minced |
1 garlic clove, minced |
4 teaspoons lemon juice |
2 tablespoons fresh parsley |
Directions:
1. Cook grits according to package instructions. Turn off heat and add cheddar cheese, Parmesan cheese, butter, salt and peppers and tabasco sauce. Stir until mixed. Set aside, but keep warm.
2. Saute bacon in skillet, drain on paper towel, crumble and set aside.
3. Put olive oil in clean skillet. Pat shrimp dry. When oil is quite hot, place shrimp in an even layer in skillet, turning as they color. Add mushrooms and saute for about 4 minutes. Add scallions and garlic and saute for 1 minute more. Season with lemon juice and a dash more of tabasco sauce. Add parsley and salt and pepper to taste.
4. Divide grits over four plates. Spoon shrimp on top, sprinkle with bacon and serve immediately.
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