| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Crook1 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Bacon |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
lb |
Raw shrimp; cleaned |
| 1 |
cn |
Chopped tomatoes; undrained (14 1/2 |
|
|
; ounces) |
| 1 |
cn |
Chopped mushrooms; drained (4 ounces) |
| 1 |
ts |
Sugar |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Garlic powder |
| 1 |
ds |
Hot sauce |
| 2 |
tb |
Martha White allpurpose flour |
| 2 |
c |
Water |
| 1/2 |
c |
Martha White's Jim Dandy Quick Grits |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 350 degrees. Cook bacon, drain and crumble. Saut.
onion, celery and green pepper in 2 tablespoons of the bacon
drippings. Add shrimp and cook just until pink. Remove from heat and
drain. Add tomatoes, mushrooms, half of bacon, sugar, Worcestershire
sauce, half teaspoon salt, chili powder, garlic powder, hot sauce and
flour. Bring water to a boil in saucepan. Slowly stir in grits and
half teaspoon salt, cook 4 to 5 minutes, stirring occasionally.
Combine grits and shrimp mixture. Pour into a greased 2quart baking
dish. Bake 25 minutes. Garnish with remaining bacon.
Makes 6 to 8 servings.
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