Ingredients Jump to Instructions ↓

  1. 4 cups water Salt and pepper

  2. 1 cup stone-ground grits

  3. 3 tablespoons butter

  4. 2 cups shredded sharp cheddar cheese

  5. 1 pound shrimp , peeled and deveined

  6. 6 slices bacon , chopped

  7. 4 teaspoons lemon juice

  8. 2 tablespoons chopped parsley

  9. 1 cup thinly sliced scallion s

  10. 1 large clove garlic, minced Burgundy-Mushroom Gravy

  11. 4 tb Butter

  12. 1 lb Mushroom s (fresh), cleaned, trimmed and sliced thinly

  13. 1 lg Onion , finely chopped

  14. 1 c Burgundy wine (or other red wine)

  15. 4 tb Flour

  16. 10 oz Chicken broth (canned)

  17. 1 c Water (more as needed)

  18. 1/2 ts Garlic flakes, dried Melt the butter in a small pan (about 1-quart size). Add the mushrooms to the pan and cook over medium heat until all the liquid that cooks out of them has evaporated and you just have the oil from the butter(in the pan with the mushrooms). Stir frequently so they brown, but do not burn. Add the chopped onion and red wine. Continue cooking until all the liquid has cooked out (you are left with just the oil from the butter in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down until you can't see them.) Add the flour to the mushroom mixture. Stir well so that the oil from the butter is absorbed by the flour. Add the entire can of chicken broth at once and stir well. The broth and the flour/butter mixture should combine to make a thick liquid. This may not thicken until it starts to boil. Stir constantly, or the mixture will stick to the bottom of the pan. Add enough water to make the gravy have a consistency you like. I like mine thick, so a cup of water is enough. Lower the heat. Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy.

Instructions Jump to Ingredients ↑

  1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve with Burgundy Mushroom Gravy if desired. Serve immediately.


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