This easy shrimp and grits is derived from the Hominy Grill version -- use baby portobello mushrooms and tomatoes to add more flavor
2 pounds peeled, deveined raw shrimp (21/40 count) (tails on)
2 tablespoons all-purpose flour
5 bacon slices
½ pound (8 ounces) sliced baby portobello mushrooms
3 garlic cloves, minced
⅓ cup fresh lemon juice
½ cup thinly sliced green onions
2 plum tomatoes, seeded and chopped
2 teaspoons hot sauce
½ teaspoon salt (plus more to taste)
½ teaspoon pepper (plus more to taste)
1 cup white grits (not quick-cooking)
1 cup water
1 cup milk
4 tablespoons plus 1 tablespoon butter
¼ cup freshly grated Parmesan cheese
Make the grits: rinse grits in cold water to separate husks from grits. Skim water to remove husks, then drain. Place grits (there will be a little water that clings to them) in a heavy-bottomed pot. Add water, milk and butter and bring to a boil over medium-high heat. Reduce heat to a medium low and continue to simmer, stirring frequently, until thickened. Cover and turn off burner (Note: as the grits sit, they will solidify. If they are hardened at the time that you want to serve them, fret not. Simply add a cup of water and whisk the grits over medium-low heat to break up any clumps.). Season with salt, pepper and Parmesan cheese to taste.
While grits are simmering, lay bacon over a foil-lined sheet pan and place in a cold oven. Turn oven on at 350 degrees and let bacon cook for 10 minutes. After 10 minutes, remove pan from oven and carefully drain off any bacon fat into a heat-resistant bowl. Return pan to the oven and cook the bacon for 10-15 minutes more until crisp. Remove from oven, drain fat into pan again and remove bacon onto a paper towel-lined plate. After bacon cools, crumble.
Add 2 tablespoons of bacon fat to a cast iron or heavy bottomed skillet and heat over medium until shimmering. Add the garlic and mushrooms to the pan and saute for 1-2 minutes until softened. Toss shrimp in flour, shaking to remove excess, and add to pan. Saute shrimp for 1-2 minutes, then add tomatoes. Cook for another 1-2 minutes until shrimp are pink and curled. Add lemon juice, crumbled bacon, green onions, salt and pepper.
Spoon grits into four plates. Divide shrimp mixture across the plates. Season with more salt and pepper. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/08/shrimp-and-grits.html