Saturday, August 23, 2008

Shrimp and Grits

1 1/2 pounds frozen shrimp (thawed by running under cold water)
1 tsp. salt
2 cups cooked grits
1 tube garlic cheese
1 tsp butter
Ground white pepper
6 bacon slices, diced
2 cups fresh, sliced mushrooms
1 cup sliced scallions
2 garlic cloves, minced
2 tblsp. chopped fresh parsley
6 to 8 tsps. lemon juice
salt and ground pepper to taste

Peel shrimp, and devein, if desired. Combine first 5 ingredients in the top of a double boiler, keep warm over simmering water. Saute' bacon in a skillet over medium heat until done but not crisp. Remove bacon from skillet. Drain drippings, reserving 2 tblsp. in skillet. Return bacon to skillet. Add shrimp, and saute' until beginning to turn pink, turning once. Add mushrooms, and saute' 2 to 4 minutes or until shrimp are pink and firm. Add scallions and garlic, stirring well. Add parsley, lemon juice, and salt and pepper to taste. Spoon grits evenly onto 4 serving plates. Spoon shrimp mixture over grits, and serve immediately.

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