Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 cups quartered button mushroom caps

  3. 36 jumbo pink Gulf shrimp , peeled and deveined

  4. 2 cups diced slab bacon , cooked and drained

  5. 1/4 cup fresh lemon juice

  6. 1/4 cup chopped Italian parsley

  7. 1/2 pound butter at room temperature

  8. Stone-Ground Grits with Cheddar (see recipe)

  9. Lemon wedges for garnish Stone-Ground Grits with Cheddar Cheese

  10. 1/2 cups stone-ground grits

  11. 3/4 cups milk

  12. 3/4 cups water

  13. 2 teaspoons salt

  14. 2 cups grated sharp white Cheddar

  15. 1/2 teaspoon cayenne

Instructions Jump to Ingredients ↑

  1. Heat the butter in a very large skillet. Add the mushrooms. Cook for 3-4 minutes, stirring, until the mushrooms have begun to brown on the edges. Add the shrimp and cook for 2-3 minutes longer or until the shrimp have turned bright pink and begun to curl. Stir in the bacon, lemon juice, and parsley and bring to a boil. Add the unsalted butter and shake or stir to keep everything moving while the butter liquifies into a sauce that coats the shrimp. Divide the grits among six deep plates and spoon the shrimp mixture over them. Garnish with the lemon wedges.

  2. For the grits: In a deep heavy-bottomed pot, combine the grits with the milk, water, and salt. Place over medium heat and cook, stirring often, for 45 minutes or until the grits have become a soft, thick porridge. Stir in the Cheddar and cayenne.


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