You'd be hard pressed to find a breakfast joint in South Carolina without shrimp and grits on the menu. The thick ground corn mixture forms a bed for fresh-from-the-sea shrimp, and any number of flavoring agents. This recipe gains salty depth and varied flavors from bacon (and its rendered fat), garlic, lemon juice, and if you'd like, peanut oil.
Recipe courtesy of Brylane Home
Show: Unique Eats
Shrimp and Grits
Total:
25 min
Active:
15 min
Yield:
4 to 6
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 to 6
Level:
Easy

Ingredients

  • 3 slices bacon, chopped
  • Peanut oil, optional
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons flour
  • 1 1/4 cups mushrooms, trimmed and sliced
  • 1 large clove garlic, pressed
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon hot sauce (Recommended: Tabasco)
  • 1/4 cup scallions, thinly sliced
  • Cooked grits, for serving

Directions

In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon fat. Add enough peanut oil to the reserved bacon fat to make 1 1/2 tablespoons.) Reserve the skillet and fat.

In a medium bowl, toss the shrimp with flour until lightly coated. Heat the reserved skillet and fat over medium-high; cook shrimp until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon; cook 1 minute. Stir in the garlic clove (do not let brown), about 30 seconds. Remove from the heat and stir in the lemon juice, hot sauce, and scallions. Serve immediately over cooked grits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.

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