Recipe courtesy of Hominy Grill
Shrimp and Grits
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 258
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 27
- Cholesterol
- 197
- Sodium
- 357
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
3 slices bacon, chopped
Peanut oil
1 pound medium shrimp, peeled and deveined
2 tablespoons all-purpose flour
1 1/4 cup mushrooms, trimmed and sliced
1 large clove garlic, pressed
1/4 cup thinly sliced scallions
2 teaspoons lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Cooked grits, for serving
Directions
- In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan. Add enough peanut oil to the bacon fat to amount to 1 1/2 tablespoons if necessary. Reserve the skillet and fat. In a medium bowl, toss the shrimp with the flour until lightly coated.
- Heat the fat in the reserved skillet over medium-high heat. Add the shrimp and cook until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon and cook 1 minute. Stir in the garlic (do not let brown) and cook about 30 seconds. Remove from the heat and stir in the scallions, lemon juice and hot sauce. Serve immediately over grits.