| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Seafood |
4 |
Servings |
INGREDIENTS
|
|
Enough hominy grits; usually 6 servings; for 4 people |
| 1 |
lb |
(more or less) rock shrimp |
|
|
Olive oil |
|
|
Red pepper flakes (up to) |
| 4 |
sl |
Bacon (up to) |
| 2 |
|
Cloves garlic |
|
|
Scallions (about 4 onions worth) |
| 6 |
|
Medium- to large-size mushrooms |
| 1/2 |
lb |
White American cheese (Volby and Cheddar also work well but American melts very nicely) |
|
|
Fresh ground black pepper; optional |
INSTRUCTIONS
First, cook the appropriate amount of hominy grits, usually 6 servings for
3-4 people.
Marinate 1 lb. (more or less) of rock shrimp in olive oil and red pepper
flakes.
In a skillet, cook 3-4 strips of bacon until crispy. Use the crumbled
bacon as a final topping.
In the bacon grease (olive oil can also be used), saute a clove or two of
garlic, scallions (about 4 onions worth) and mushrooms (about 6 medium to
large grocery store mushrooms). Toss in the rock shrimp and cook until
they are bright pink. Be careful not to overcook them as they will continue
cooking in the grits.
Grate about 1/2 lb. white American cheese (colby and cheddar also work well
but American melts very nicely). Stir the cheese into the grits, followed
by the mushrooms, scallions and shrimp. Add more red pepper if needed.
Fresh ground black pepper is also nice. Serve in bowls with grated cheese
and bacon crumbled on top.
Becky Bates <becky@raven.bu.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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