Shrimp and Grits - reposted from "Crooks Corner" topic on Southeast board
Rory - sorry for the delay I have been traveling quite a bit and haven't had much time for anything besides packing and unpacking. I looked at the recipes that others have provided but none of them seem to be the one I have from the 1992 version of BA. I tried to find a link but it doesn't seem to be listed in their archives. Amazing that anyone ever cooked or shared recipes before the internet!! Any way - here's the recipe exactly as it was printed in BA. I will also post over on the recipe board just in case I'm breaking the rules by posting it here....
6 cups or more water
1/2 tsp salt
2 cups quick cooking grits
1 cup grated sharp cheddar
Pinch of ground nutmeg
Hot pepper sauce (such as Tabasco) ***I personally prefer Crystal or Louisiana****
12 bacon slices, coarsely chopped
2 pounds large shrimp - peeled and deveined
1/2 pound mushrooms - sliced
2 cups sliced green onions
2 large garlic cloves minced
2 1/2 tbl fresh lemon juice
1/4 cup parsley
Bring water and salt to boil in saucepan. Whisk in grits. Reduce heat, cover and simmer until mixture is thick and grits are tender, stirring occasionally about 10 minutes. Whisk in 1 cup cheese and nutmeg. Season to taste with hot pepper sauce. Cover and set aside.
Cook bacon in heavy large skillet over medium heat until brown but not crisp. Transfer bacon to small bowl, using slotted spoon. Pour off half of drippings from skillet. Add shrimp to same skillet and cook until just pink, about 2 minutes per side. Transfer shrimp to plate, using slotted spook. Add mushrooms to same skillet and saute until tender, about 4 minutes. Add green onions and garlic and saute 3 minutes. Return shrimp and bacon to skillet. Mix in lemon juice. Season with salt, pepper and hot sauce.
Bring grits to simmer, adding water by tablespoons if too thick. Spoon grits onto plates. Spoon shrimp mixture over. Sprinkle with parsley and serve.