Recipe courtesy of Brylane Home

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.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6
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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

  1. 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.
  2. 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.

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