Shrimp and Grits
I was first introduced to this in Raleigh, NC at a friend's wedding reception and at a restaurant. I have combined two recipes to get this one. This recipe is good anytime, but really makes for a good breakfast.
Cheese Grits (can be made in advance)
1 qt. chicken stock (vegetable stock also works well)
1/2 lb grits (Not Instant - at my store they are found with specialty foods and are labeled "Polenta")
2 cups heavy cream
1 stick butter
1 1/4 cup white cheddar (grated or cubed)
1/2 cup fresh grated parmesan cheese (optional but is really good)
Salt and pepper to taste
Bring chicken stock to boil. Add salt and grits slowly while stirring with a wooden spoon. When they start to thicken, add cream and butter.Return to a boil, reduce heat, and simmer 45 minutes - 1 hour until grits are tender and smooth and creamy.
Add cheeses and stir until melted and blended. S & P to taste.
Shrimp
2 bacon slices (Those of you in Texas, I recommend HEB brand peppered bacon. It really makes the dish.)
1 lb peeled shrimp (I use small to medium)
1/8 tsp salt
1/4 tsp pepper
1/4 c all purpose flour
1 cup sliced mushrooms
2 tsp canola oil
1/2 c chopped green onions
2 garlic cloves, minced
1 c chicken broth
2 tbsp lemon juice
1/4 tsp hot sauce
Cook bacon in large skillet over medium heat until crisp. Set aside leaving drippings in skillet. In a bowl, sprinkle shrimp with S & P, dredge in flour. Add canola oil to skillet, then add mushrooms and saute for 5 minutes. Add green onions and saute 2 minutes. Add shrimp and garlic, saute 2 minutes or until shrimp are lightly browned. Stir in lemon juice, hot sauce, and chicken broth. Cook 2 more minutes, stirring to loosen particles on bottom of skillet. Crumble the bacon over the top. Spoon shrimp mixture over cheese grits and serve.
