Shrimp and Grits Recipe

Shrimp and Grits Recipe

These cheese grits topped with gulf shrimp, browned bacon and mushrooms, garnished with shreds of green scallions make an elegant presentation

1 pound unpeeled, medium-size fresh wild gulf shrimp

2 tablespoons lemon juice

¼ teaspoon salt

1/8 teaspoon ground red pepper

4 strips of bacon

2 tablespoons canola or other neutral oil

6 ounces sliced mushrooms, about 3 cups

1 garlic clove, finely minced

¼ cup chopped onion

¼ cup finely chopped sweet red bell pepper

2 tablespoons all-purpose flour

¾ cup shrimp stock or chicken broth

Green tops of scallions thinly cut on diagonal for garnish

Peel & de-vein shrimp, saving peels. Combine shrimp, lemon juice, salt, and ground red pepper in a small bowl; set aside for 10 minutes and no longer than 20 minutes or the citrus will begin to cook the shrimp. To make the shrimp stock (which is really better than chicken broth), boil the shrimp shells in lightly salted water for a few minutes and strain; discard shells and retain the broth.

Place the bacon in a 10” non-stick skillet and cook over medium heat until it browns. Remove bacon from skillet, leaving 3 tablespoons drippings in the skillet. Reserve skillet for later. Crumble bacon when cool and set aside.

In a separate 10” non-stick skillet, pour in canola oil and heat over medium heat. Add the mushrooms to the hot oil and cook, tossing and stirring, until the mushrooms give up their liquid. Salt and pepper to taste, add the garlic and cook briefly, stirring. Turn the off heat and set aside.

Cook the onion and sweet red bell pepper in bacon drippings in the reserved skillet over medium-high heat, stirring constantly, about 10 minutes. Sprinkle flour over vegetables; cook, stirring constantly, about 2 minutes or until flour begins to brown. Add shrimp & shrimp stock; cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and the gravy is smooth. Do not overcook the shrimp. If gravy is too thick, add water or broth as necessary. Add the mushrooms, crumbled bacon and stir to blend.

To serve, place cheese grits in individual bowls, top with shrimp mixture in the center and sprinkle thinly sliced green scallion tops around the edges of the bowl. Serves 4.

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