wilkes

The May issue of Southern Living has several recipes for Shrimp and Grits.

Shrimp and Grits
Grits:
1 cup quick grits
4 tablespoons unsalted butter
3/4 cup extra sharp cheddar cheese (white)
1/2 cup grated parmesan cheese
1 teaspoon cayenne pepper
1 1/2 tablespoons paprika
Original Tabasco Sauce to taste
Salt and pepper to taste
Shrimp:
2 cups chopped smoked bacon
3 tablespoons olive oil
1 1/2 pounds (20- to 30-count) shrimp, peeled
Salt and black pepper
1 tablespoon minced garlic
3 cups sliced white mushrooms
3 tablespoons white wine
2 tablespoons lemon juice
2 cups sliced scallions
Cook grits according to package instructions;
as they are finishing, whisk in butter, cheeses,
cayenne, paprika and Tabasco Sauce to taste.
To prepare shrimp, cook bacon until it begins to brown;
remove from heat and drain on paper towels.
Crumble bacon and set aside.
Strain drippings and set aside.
Heat a large skillet until very hot;
add olive oil and 2 tablespoons of bacon drippings.
As oil begins to smoke, toss in shrimp
to cover bottom of pan. Before stirring,
season with salt and pepper.
Stir until shrimp begin to turn pink;
let pan return to original hot temperature.
Stir in minced garlic and bacon bits,
being careful not to burn garlic.
Toss in mushrooms and coat with oil briefly.
Add lemon juice and wine, and stir for 30 seconds
or so until everything is well coated and incorporated.
When ready to serve, stir in sliced scallions
and cook about 20 seconds.
Serve immediately

There is no such thing as an east Shrimp and Grits recipe. I've made this dish all my life and there are NO shortcuts.

Nope....can't help you there, but I can give you a recipe for 'Possum and Grits that you can have. (No joke!)

Looking for an easy shrimp and grit recipe to take to beach