Southern Shrimp and Grits

Serves: 4
Total Calories: 421


1 pound shrimp, peeled
6 slices bacon
peanut oil
2 cups sliced fresh mushrooms
1 cup sliced green onions
1 garlic clove, crushed
4 teaspoons fresh lemon juice
salt and pepper to taste
hot sauce to taste
chopped fresh parsley to taste
Cheesy Grits
Cheesy Grits:
4 cups cooked grits
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
white pepper to taste
nutmeg to taste
hot sauce to taste


Rinse shrimp, pat dry, and set aside. Chop bacon into small pieces. Cook bacon in large heavy skillet until browned at the edges. Remove bacon from skillet; set aside. Add enough peanut oil to bacon drippings in skillet to cover bottom of pan. Heat mixture over medium-high heat. Add shrimp. Sauté until shrimp begin to turn pink. Add mushrooms, green onions, garlic, and bacon. Cook until shrimp are pink and bacon is crisp. Add lemon juice, salt and pepper, hot sauce, and parsley and mix well.

Divide Cheesy Grits among 4 warm plates. Spoon shrimp mixture over grits and serve immediately.

Cheesy Grits:
Prepare enough grits according to package directions to yield 4 cups. Add Cheddar and Parmesan cheeses to hot grits and stir until cheeses melt. Season with white pepper, nutmeg, and hot sauce, mix well, and set aside. Keep grits warm.

Fun Fact: To settle a dispute between the colonies of Pennsylvania and Maryland, a survey was begun in 1762 by British astronomers Charles Mason and Jeremiah Dixon. The Mason-Dixon Line, a straight line between the 39° and 40° parallel, is now used as a regional boundary between the north and the south.

Nutritional Facts:

Serves: 4
Total Calories: 421
Calories from Fat: 185

This Southern Shrimp and Grits recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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