One of my favorite dishes breakfast, lunch, dinner!
1 lb. large shrimp, cleaned and de-shelled
1 cup stone-ground grits
3/4 cup grated cheddar (I used white cheddar)
1/4 cup parmesan
2 tbsp butter
4 slices bacon, cooked and chopped (reserve the pan drippings)
2-3 white mushrooms, chopped
1 garlic clove, finely chopped
½ cup chicken broth
1 tbsp. fresh lemon juice
1/2 tsp Tabasco sauce
2 scallions, thinly sliced
1/4 tsp cayenne pepper (optional)
salt, to taste
parsley, for garnish
In a medium saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook until grits are tender and creamy, about 30–35 minutes. Stir in the cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Season shrimp with salt, cayenne, and black pepper. Over medium-high heat, add shrimp to skillet with the bacon drippings 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 and scallions to the skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and saute until golden, about 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Boil until broth reduces by half, 3-5 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; add the shrimp and its sauce and garnish each bowl with bacon and parsley. Bon Appetit!