Name: Shrimp and Grits
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Cuisine: american
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.

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Shrimp and Grits

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