Bubba's Magnificient Shrimp & Cheesy Grits
Categories: Seafood, Grain, Dixie, Southern, coast, GulfMain dish
Yield: 4 servings
1 c Stone-ground grits
3/4 c Extra-sharp Cheddar cheese garted
1/4 c Parmesan cheese grated
2 tb Unsalted butter
Salt & pepper to taste
2 tb Corn oil
4 ea Bacon slices chopped
1 lb Shrimp 25-30 count peeled
6 ea Button mushrooms sliced thin
1 ea Garlic clove minced
1/2 c chicken broth
1 tb Fresh lemon juice
4 ea Lemon wedges
1/2 ts Tabasco hot sauce
4 ea scallions sliced thin
Bring 4 cups water to a boil over high-heat.
Reduce heat to low then whisk in your grits.
Cook for 30-40 mins. while you whisk frequently until grits are tender & creamy.
Whisk in more water for thinner grits if you like them that way.
Whisk in your cheeses & 1 tb butter then season with salt to taste.
Cover then set aside.
Heat oil in a 12" cast iron skillet over med-heat.
Add your bacon then cook while stirring occasionally until crisp.
Use a slotted spoon to transfer bacon to a paper towels.
Set bacon aside.
Reserve bacon drippings in skillet.
Season shrimp with salt & pepper.
Raise heat to med-high then add shrimp to skillet & cook for 2-3 mins.
Turn your shrimp once.
Transfer shrimp to a plate with a slotted spoon.
Reduce heat to med-heat then add mushrooms to skillet & cook 3-4 mins. while stirring often until tender.
Add garlic then cook until golden.
Raise heat to high then add chicken broth.
Scrape bottom of skillet with a wooden spoon.
Cook until broth reduces by 1/2.
Return shrimp to skillet along with your lemon juice, remaining butter & hot sauce.
Cook while stirring constantly until your sauce thickens.
Divide grits between 4 bowls then top each with shrimp & sauce.
Garnish each bowl with bacon, scallions & lemon wedges.
ORIGIN: Newton (Bubba) MacDonald, 8-Mile-Alabama, circa 1999