"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp and Grits Recipe

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This recipe for Shrimp and Grits, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Hoggan


1 pound fresh shrimp-peeled and deveined
6 slices bacon
peanut oil
2 cups sliced white mushrooms
1 cup finely chopped green onions
1 large clove garlic-peeled and crushed
4 teaspoons lemon juice
2 tablespoons chopped parsley
Tabasco sauce
salt and pepper
cheddar cheese

Make grits by direction. When done, add 1 cup cheese and stir.
Dice bacon, lightly sauté in large skillet till edges brown. Add enough oil to the bacon fat to make a layer about 1/8" deep. When fat is hot, add shrimp in even layer. Turn shrimp as they start to color, add mushroom and sauté about 4 minutes. Turn occasionally and add green onions. Add crushed garlic and stir. Season with lemon juice, add dash of Tabasco, parsley and salt and pepper. Serve over grits.




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