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.
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INGREDIENTS
Nutrition- 1 1⁄2
- salt and pepper
- 2tablespoons all-purpose flour
- 6
- 1⁄3
- 1⁄3
- 2
- 1⁄3
- 2
- 1⁄3cup chicken stock
- 4teaspoons fresh lemon juice
- 1 1⁄2teaspoons Tabasco sauce
- 4cups grits
- 1⁄2
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DIRECTIONS
- 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.
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