Shrimp and Grits
Recipe GLPR4697af22692d31
A classic dish featuring tender shrimp sautéed with crispy bacon, earthy mushrooms, and bright citrus flavors, served over creamy grits. The shrimp are lightly dusted with flour and cooked quickly to preserve their delicate texture, while the bacon fat provides a rich, savory foundation. A touch of hot sauce adds complexity to this satisfying main course.
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Ingredients
3 slices bacon, chopped
Peanut oil
1 pound medium shrimp, peeled and deveined
2 tablespoons all-purpose flour
1 1/4 cup mushrooms, trimmed and sliced
1 large clove garlic, pressed
1/4 cup thinly sliced scallions
2 teaspoons lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Cooked grits, for serving
Directions
Place the chopped bacon in a medium skillet over low heat. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Measure the bacon fat remaining in the skillet; if needed, add peanut oil to bring the total fat to 1 1/2 tablespoons. Keep the skillet and fat ready for the next step.
In a medium bowl, add the peeled and deveined shrimp. Sprinkle the all-purpose flour over the shrimp and toss gently until they are lightly coated with flour.
Return the skillet with the bacon fat to medium-high heat. Once the fat is hot, add the flour-coated shrimp to the skillet and cook for about 1 minute, until they begin to turn pink on the edges.
Add the sliced mushrooms and the reserved crispy bacon to the skillet with the shrimp. Stir gently and cook for 1 minute, allowing the mushrooms to begin to soften.
Add the pressed garlic to the skillet and stir continuously for about 30 seconds, being careful not to let the garlic brown.
Remove the skillet from heat. Stir in the sliced scallions, lemon juice, and hot sauce until well combined.
Divide the cooked grits among four serving bowls and top each portion with the shrimp mixture. Serve immediately.
