| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Grits |
| 4 |
tb |
Butter |
| 3/4 |
c |
Sharp white cheddar cheese |
| 1/2 |
c |
Parmesan cheese |
| 1 |
ts |
Cayenne pepper |
| 1 1/2 |
tb |
Paprika |
| 1 |
ts |
Tabasco |
| 2 |
c |
Diced bacon – cooked |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Reserved bacon grease |
| 1 1/2 |
lb |
Shrimp – cleaned; peeled |
| 3 |
ts |
Minced garlic |
| 3 |
c |
Button mushrooms – sliced |
| 3 |
tb |
White wine |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Sliced scallions |
INSTRUCTIONS
Directions: Prepare the grits according to package directions. While the
grits are still hot, stir in the butter, cheddar cheese, parmesan cheese,
cayenne pepper, paprika, and Tabasco. Set aside in a warm place. To make
the shrimp, heat a saut. pan until hot. Add the olive oil and reserved
bacon grease from the cooked bacon. Add the shrimp and saut. briefly. Stir
in the garlic and cooked bacon, then add the mushrooms, white wine, and
lemon juice. Toss to combine and cook for 2 minutes to blend flavors. To
finish the dish, add the scallions to the shrimp. Place shrimp over the
warm grits.
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