in and seeds and roughly
rnmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened
orching. Sprinkle in the grits, cover, and simmer for 20 to
garlic, olive oil, salt and pepper; toss well.
Arrange
oil. Add the salt, pepper and grits. Cook for about 25-30
Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Combine the shrimp with the lemon juice and a few generous splashes
Grits:
Preheat oven to
First, peel and devein the shrimp. In a small bowl, combine
o low and slowly whisk in grits. Simmer grits until tender and chicken broth
For the grits, bring the water and heavy cream to a boil
eat to low and simmer the grits until tender and thickened, about 30
reduce heat to low, and cook until grits are creamy, 20 to
Stir in half-and-half and simmer until grits are thickened and tender, 15
arge saucepan.
add onion and garlic, cook until softened.
dium saucepan; gradually stir in grits. Cook over medium heat 8
Peel and de-vein shrimp.
In a small bowl,
il in a saucepan; stir grits and salt into the boiling water
>Grits:
Saute sausage in a medium saucepan just until hot, and
Shrimp: In a large saute pan, heat butter and oil over mediumhigh