Shrimp & Grits

I’m sure like many of you reading this; you grew up on grits as a regular part of your family’s weekly diet and thinking nothing of it. That is until Joe Pesci’s unforgettable performance in “My Cousin Vinny” when he tries grits for the first time. Now it’s nearly impossible to make, cook or think about grits without hearing Joe Pesci in the back of my mind asking, “what IS a grit?” Here is one of our personal grit favorites…and if you really want to top is off, garnish with crawfish tails prior to serving.

Shrimp & Grits 

Serving Size: 4

Ingredients: 
1 pound medium-size fresh shrimp, peeled (and deveined, if desired)
6 slices of bacon

Peanut oil
2 cups sliced fresh white mushrooms
1 cup slices scallions (green onions)
1 large clove garlic, crush through a garlic press
4 teaspoons fresh lemon juice
Dash of Tabasco sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1 recipe of hot, Cheese Grits. (There is a recipe on page 23 of this book if you do not have a cheese grits recipe).

Directions: 
1. Rinse the shrimp and pat dry on paper towels. Set Aside.
2. Dice the bacon and fry lightly in a large skillet until browned at the edges but not too crisp. Drain the bacon on paper towels and set aside.
3. Add enough oil to the fat in the skillet to make a thin layer. Heat over medium-high heat until the fat is quite hot. Add the shrimp and cook until they begin to color. Add the mushrooms and sauté, stirring frequently, about 4 minutes. Sprinkle with scallions and bacon, then add garlic. Season with lemon juice, Tabasco, parsley, salt, and pepper.
4. Divide the grits among four warm plates. Spoon the shrimp mixture over top and serve immediately.

Source: Good Old Grits Cookbook by Bill Neal & David Perry

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