Shrimp 'n' Grits
Grits:
- 2½ cups water mixed with ½ teaspoon salt (salted water)
- 2/3 cup quick-cooking grits
- 1½ cups coarsely shredded sharp Cheddar cheese (about 6 ounces)
- ¼ cup freshly grated Parmesan cheese
- 1 medium garlic clove, crushed
- ¼ cup light cream
- 1 tablespoon butter
- 1/8 teaspoon ground hot red pepper (cayenne)
- 4 thick slices hickory-smoked bacon, cut crosswise into strips ½ inch wide
- 2 tablespoons corn oil or vegetable oil
- 1 pound raw medium-large shrimp, shelled and deveined
- ½ pound small mushrooms, stems discarded, caps wiped clean and thinly sliced
- 8 large scallions, trimmed and thinly sliced (include some green tops)
- 1 large garlic clove, finely chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon hot red pepper sauce, or to taste
- ¼ cup coarsely chopped parsley
Instructions:
This makes a delicious dish that you can serve at a party or family get-together.
- For the grits: Bring the salted water to a boil in a medium-size heavy saucepan over high heat. Slowly add the grits, whisking all the while. When the mixture returns to a boil, reduce the heat to moderately low and cook uncovered, whisking often, for 8 to 10 minutes or until thick.
- Meanwhile, begin the shrimp: Fry the bacon in a large, heavy skillet over moderate heat for about 10 minutes or until the drippings cook out and only crisp brown bits remain. Using a slotted spoon, lift the bacon to paper toweling and reserve.
- Add the corn oil to the skillet drippings and heat for 1 minute. Add the shrimp, distributing evenly, and cook for 2 to 3 minutes over moderate heat or just until they begin to turn pink.
- While the shrimp cook, mix the two cheeses and the garlic into the grits along with all remaining ingredients. Cook 1 to 2 minutes, whisking now and then, or just until the cheese melts. Set the grits off the heat, cover, and keep warm, whisking occasionally, while you finish the shrimp.
- Stir the shrimp well, add the mushrooms, and cook, stirring often, for about 5 minutes or until they release their juices and these evaporate. Add the scallions and garlic, cook and stir for 3 to 4 minutes, then mix in all remaining ingredients. Taste for salt, black pepper, and hot pepper sauce and adjust as needed.
- To serve, puddle the grits on each of four heated dinner plates and scoop the shrimp mixture on top, dividing the total amount evenly. Finally, scatter some of the reserved bacon over each portion.