slightly adapted; Serves 2 BIG portions
2 slices thick bacon, diced
1/2 lb shrimp, peeled (~16 large)
2 TBL flour
4 oz fresh mushrooms, sliced thick
1 TBL butter
1 clove garlic, minced
1 large shallot, diced
healthy squeeze of fresh lemon juice
few heavy shakes of hot sauce
fresh parsley or green onions
Have shrimp cleaned and patted dry. Sprinkle lightly with kosher salt.
Using a cast iron skillet, add the diced bacon and render until crisp. Remove bacon to paper towel and drain off all grease, reserving it.
Add 1 TBL bacon grease and one TBL butter and sauté mushrooms until liquid has exuded. Season with pepper.
Remove to a side dish.
Sauté diced shallot and garlic for 1 minute. Remove to mushroom dish.
Toss shrimp with flour. Add 1 TBL bacon grease to skillet and sauté shrimp for 1 minutes. Flip and add bacon, mushrooms, shallots and garlic. Toss and cook for another minute.
Squeeze lemon juice and hot sauce and toss all around. Serve over hot grits, sprinkle with parsley (restaurant uses green onions).
Rush to the table and dive in.
BEFORE YOU START THE SHRIMP:
GRITS:
1 cup grits
4 cups water
1/2 TBL salt
heavy cream
cheddar cheese
Cook for 2 hours covered over double boiler.
You can serve directly, but I make it ahead of time and refrigerate in 2 containers.
Divide one container into two large bowls, break up firm grits and drizzle with a TBL of heavy cream per bowl. Cover and microwave for 3 minutes. Add shredded cheddar cheese on top. Cover with plate to melt the cheese and go cook those shrimp.
Bowl is hot, grits are hot, shrimp is hot.
All ya'll enjoy!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Shrimp.jpg~original
2 slices thick bacon, diced
1/2 lb shrimp, peeled (~16 large)
2 TBL flour
4 oz fresh mushrooms, sliced thick
1 TBL butter
1 clove garlic, minced
1 large shallot, diced
healthy squeeze of fresh lemon juice
few heavy shakes of hot sauce
fresh parsley or green onions
Have shrimp cleaned and patted dry. Sprinkle lightly with kosher salt.
Using a cast iron skillet, add the diced bacon and render until crisp. Remove bacon to paper towel and drain off all grease, reserving it.
Add 1 TBL bacon grease and one TBL butter and sauté mushrooms until liquid has exuded. Season with pepper.
Remove to a side dish.
Sauté diced shallot and garlic for 1 minute. Remove to mushroom dish.
Toss shrimp with flour. Add 1 TBL bacon grease to skillet and sauté shrimp for 1 minutes. Flip and add bacon, mushrooms, shallots and garlic. Toss and cook for another minute.
Squeeze lemon juice and hot sauce and toss all around. Serve over hot grits, sprinkle with parsley (restaurant uses green onions).
Rush to the table and dive in.
BEFORE YOU START THE SHRIMP:
GRITS:
1 cup grits
4 cups water
1/2 TBL salt
heavy cream
cheddar cheese
Cook for 2 hours covered over double boiler.
You can serve directly, but I make it ahead of time and refrigerate in 2 containers.
Divide one container into two large bowls, break up firm grits and drizzle with a TBL of heavy cream per bowl. Cover and microwave for 3 minutes. Add shredded cheddar cheese on top. Cover with plate to melt the cheese and go cook those shrimp.
Bowl is hot, grits are hot, shrimp is hot.
All ya'll enjoy!
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Shrimp.jpg~original
