Shrimp and Grits

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 Hominy Grill
Show: Unique Eats Episode: Neighborhood Gems
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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 amount to make 1 1/2 cups.) 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 2 reviews

  • on August 03, 2014

    Flag

    This recipe turned out better than I expected. It was quite good. I substituted the scallions with green onions due to preference. The prep time and cooking time were perfect. My wife informed me that even though it was good, she would have cooked the shrimp a little longer than the recipe called for. She should know, her family has creole roots.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 22, 2014

    Flag

    It turned out really nice. I had to leave out the bacon because my daughter's a vegetarian. It was quick and easy and great for kids who are finicky eaters.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.