"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

City Grocery's Shrimp & Grits Recipe

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This recipe for City Grocery's Shrimp & Grits, by , is from SOCIAL EATING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Lyle

Category:
Category:

Ingredients:  
Ingredients:  
Shrimp Mixture:
2 cups chopped smoked bacon
3 Tbsp olive oil
1 2/3 lbs shrimp (26-30 count)
3 tsp minced garlic
3 cups sliced white mushrooms
3 Tbsp white wine
2 Tbsp lemon juice
2 cups sliced scallions
Salt & pepper to taste

Grits:
1 cup Quick Cook Grits 4 Tbsp unsalted butter
1/2 cup extra-sharp white cheddar cheese
1/2 cup grated parmesan
1 tsp paprika
Salt & pepper to taste

Directions:
Directions:
Cook bacon until it begins to brown and reserve grease and bacon bits. Cut bacon into very small pieces. Chop scallions & mushrooms. Peel shrimp. Heat large skillet until very hot. Add olive oil and 2 Tbsp bacon grease. As oil begins to smoke, toss in shrimp to cover the bottom of the skillet. Let pan return to original hot temperature. Stir in minced garlic & bacon bits, being careful not to burn the garlic. Toss in mushroom & coat with oil. Add lemon & wine. Stir for 30 seconds until well-coated.

When ready to serve, stir in scallions. (They will turn brown and lose crunch if stirred in too soon.)

Sometime in the middle of the previous steps, you can start the grits in a separate saucepan. (They only take about 5 minutes.) Cook grits according to instruction on the package. As grits are finishing, whisk in butter, cheddar cheese, parmesan, cayenne, and paprika. After all ingredients are incorporated, season with salt & pepper.

Keep warm until shrimp are ready & serve immediately over the cheese grits.

Number Of Servings:
Number Of Servings:
Makes 5 large servings.

 

 

 

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