Texas Shrimp & Grits
Author: 
 
Ingredients
  • For the Grits:
  • 1 cup yellow grits (instant is fine)
  • 3 cups water or 2 cups water and 1 cup chicken broth
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ cup parmesan cheese, shredded
  • ½ tsp. Tabasco
  • 2 tbsp. butter
  • ¼ tsp. white pepper
  • kosher salt
  • Ingredients for Shrimp and Gravy:
  • 1 lb. peeled fresh, wild-caught shrimp
  • ½ cup of bacon, Tasso or andouille Sausage, cooked and chopped (Tasso would be first choice but I am unable to find it locally)
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • ½ cup green onion, sliced
  • ½ tsp paprika
  • 2 tbsp. parsley, chopped
  • 2 tbsp. fresh lemon juice
Instructions
  1. Bring liquid to a boil, whisk in grits and a generous pinch of salt. Cook until porridge like, stirring consistently. Add cheeses, Tabasco, butter and pepper and mix well. Keep mixture warm.
  2. Cook bacon in skillet, when done remove w/slotted spoon and drain on paper towels. If fat rendered is too little add a bit of canola oil and sauté the mushroom in the same skillet you fried the bacon in. When tender, add green onion, sauté 2 minutes, add garlic, and shrimp. when shrimp begin to turn opaque add remaining ingredients (wine-lemon juice) and continue cooking until shrimp are cooked through and sauce has reduced and warmed through. Be careful not to over cook the shrimp or you will have rubbery, tough sad little creatures.
  3. Spoon warm grits into bowls and top with shrimp mixture, drizzling gravy over all. top with cooked bacon.
Recipe by at https://www.theorangebee.com/trendy-favorites-of-the-low-country-variety/