Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Felicidad
Servings: 6
4 cups water
½ teaspoon salt
1 cup stone-ground grits
1 cup shredded sharp cheddar cheese
2 tablespoons butter
2 cups sliced fresh mushrooms
1 clove garlic, minced
1 tablespoon peanut oil or cooking oil
1 pound medium shrimp in shells, peeled, deveined, halved lengthwise
3 tablespoons snipped fresh parsley
⅛ teaspoon freshly ground black pepper
3 dashes bottled hot pepper sauce, or to taste
4 slices bacon, crisp-cooked and crumbled
¼ cup sliced green onions
In a large saucepan, bring water and salt to boiling. Gradually stir in grits. Reduce heat to low; cook, uncovered, about 20 minutes or until thick, stirring frequently. Add cheese and butter, stirring until melted; set aside.
Meanwhile, in a large skillet, cook mushrooms and garlic in hot oil over medium heat for 3 minutes. Add shrimp; cook and stir for 2 to 3 minutes more or until shrimp turn pink. Stir in parsley, black pepper, and hot pepper sauce.
Transfer grits mixture to a serving dish. Spoon shrimp mixture over grits mixture. Sprinkle with bacon and green onions.