|From the Kitchen of "Chef" Norm
||Shrimp & Grits
|Source (if known): Cookbook People.com|
|My notes: I first had this at the Hominy Grill in Charleston, South Carolina. I then learned to make it.|
|2 pounds unpeeled,
medium size raw shrimp (31‐40
2 tablespoons all purpose flour
5 bacon slices, chopped (Apple Smoked is nice to use)
1, 8 oz. package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
Creamy Cheddar Cheese Grits (separate recipe)
Peel shrimp, devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
Cook bacon in a a medium skillet over medium‐high heat 8 to 10 minutes or until crisp.
Remove bacon, and drain on paper towels, reserving drippings in skillet.
Saute mushrooms in hot bacon drippings 4 minutes or just
until mushrooms begin to release their liquid.
Add garlic and saute 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients.
Serve immediately over creamy cheddar cheese grits. Garnish with bacon.
Hominy Grill, Charleston Entrée