Prep 30 mins
Cook 15 mins
Found this in a William Sonoma magazine and it looks so good. Said that this began as a fisherman's breakfast - but where ever it came from sounds great and while I haven't made it yet, wanted to save the recipe here so I can. As an update finally got around to trying this and must say if you like something out of the ordinary this is a breakfast to impress. For the grits, after they were made I added 1/2 cup of shredded cheddar cheese to it and allowed it to melt - yum! It's a little more work than every day fare but the taste is something DH and I really enjoyed - hope you do too.
- 680.38 g large shrimp, peeled and deveined
- salt and pepper
- 29.58 ml all-purpose flour
- 170.09 g bacon, slices cut into 1/2-inch diced pieces, fired until crispy, fat reserved
- 149.68 g white button mushrooms, sliced
- 78.07 ml red bell pepper, diced
- 2 garlic cloves, minced
- 78.07 ml green onion, white and light green portions, sliced
- 2 plum tomatoes, diced
- 78.07 ml chicken stock
- 19.71 ml fresh lemon juice
- 7.39 ml Tabasco sauce
- 946.36 ml grits
- 118.29 ml cheddar cheese, grated
- Prepare grits according to directions.
- When done add cheddar cheese and allow to melt.
- Pat shrimp dry and put in shallow bowl.
- Season with salt and pepper and toss with flour to coat evenly.
- In fry pan over medium-high heat, warm 2 tbsp of bacon fat.
- Working in batches, brown shrimp until almost cooked through, about 2 minutes.
- Transfer to plate.
- Return pan to medium-high heat, warm 2 Tbs of bacon fat.
- Add mushrooms, bell pepper, garlic, salt and pepper, cook, stirring occasionally, until softened, 5-7 minutes.
- Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and Tabasco.
- Cook, stirring often, until shrimp are opaque, 2-3 minutes.
- Divide prepared grits into 6 bowls, top with shrimp mixture.
- Serve at once and ENJOY.