W.& S. Shrimp & Grits

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 1 1⁄2 lbs large shrimp, peeled and deveined
•  salt and pepper
• 2  tablespoons all-purpose flour
• 6  ounces bacon, slices cut into 1/2-inch diced pieces, fired until crispy, fat reserved
• 1⁄3 lb white button mushrooms, sliced
• 1⁄3 cup red bell pepper, diced
• 2  garlic cloves, minced
• 1⁄3 cup green onion, white and light green portions, sliced
• 2  plum tomatoes, diced
• 1⁄3 cup  chicken stock
• 4  teaspoons fresh lemon juice
• 1 1⁄2 teaspoons Tabasco sauce
• 4  cups grits
• 1⁄2 cup cheddar cheese, grated

Directions

1. Prepare grits according to directions.
2. When done add cheddar cheese and allow to melt.
3. Pat shrimp dry and put in shallow bowl.
4. Season with salt and pepper and toss with flour to coat evenly.
5. In fry pan over medium-high heat, warm 2 tbsp of bacon fat.
6. Working in batches, brown shrimp until almost cooked through, about 2 minutes.
7. Transfer to plate.
8. Return pan to medium-high heat, warm 2 Tbs of bacon fat.
9. Add mushrooms, bell pepper, garlic, salt and pepper, cook, stirring occasionally, until softened, 5-7 minutes.
10. Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and Tabasco.
11. Cook, stirring often, until shrimp are opaque, 2-3 minutes.
12. Divide prepared grits into 6 bowls, top with shrimp mixture.
13. Serve at once and ENJOY.