You are here

Home
Hominy Grill’s Pan Fried Shrimp & Grits
PHOTOGRAPHER: 

Share This Recipe!

Rate This Recipe

No votes yet

Related Feature

Ingredients

For the cheese grits: 
    1 cup stone-ground grits
    1 tsp. salt 
    4 ½ cups boiling water 
    3/4 cup freshly grated white Vermont  sharp cheddar cheese 
    1/4 cup freshly grated Parmesan cheese 
    3 Tbs. butter 
    Freshly ground black pepper
    Tabasco 

For the shrimp:

    3 slices bacon, chopped
    2 Tbs. peanut oil 
    1 lb. peeled and deveined shrimp
    Flour 
    1¼ cups sliced mushrooms
    1 large garlic clove, chopped 
    2 tsp. fresh lemon juice
    Tabasco 
    1/2 cup thinly sliced scallions 

 

Directions

For the cheese grits: 
Whisk the grits and salt into the boiling water, reduce to simmer, and cook for 35 to 40 minutes, stirring frequently. When the grits are tender, turn off the heat and stir in the cheeses and butter until melted. Season to taste with pepper and Tabasco and keep warm. 

For the shrimp:
Cook the chopped bacon in a large skillet until crisp. Set aside and pour off all but one tablespoon of fat. Add the peanut oil to the skillet and heat. Gently toss the shrimp with flour until they are lightly coated. Shake the shrimp to remove the excess flour. Over medium heat, sauté the shrimp for one or two minutes until half-cooked. Add the mushrooms and toss. When they begin to cook, add the reserved bacon. Press the garlic clove and stir it in. Very quickly add the lemon juice. Do not let the garlic brown. Season to taste with salt and Tabasco and add the scallions. The total cooking time is about four minutes, depending on the size of shrimp. Pour the shrimp and sauce over the grits and serve immediately.


Similar Recipes


Highest Rated Recipes