Shrimp & Grits adapted from the Hominy Grill in Charleston, SC.
2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
2 Tablespoons fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
Creamy Cheddar Cheese Grits (see below)
1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients. Pour over grits. Sprinkle with bacon.
Creamy Cheddar Grits
4 tablespoons butter
2 cups milk
2 1/2 cups chicken broth
2 teaspoons salt
2 cups uncooked white grits
1 (10-oz.) block Cheddar cheese, shredded
1. Bring 2 Tbsp. butter, next 3 ingredients to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.
** We prepared our dishes ahead of time in a casserole dish. If you choose to do this, cover & bake at 350 F for 30-45 minutes.