Creamy Bacon-Mushroom Shrimp and Grits
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
* grits for 4 servings
* 3 slices bacon, chopped
* 2 Tbsp. olive oil
* 1 small onion, finely minced
* 1 large clove garlic, minced
* 1/3 c. celery, chopped fine
* 1/3 c. green pepper; chopped fine
* 1 sprig fresh thyme
* 1 bay leaf
* 1 c. mushrooms, sliced
* 1 lb. medium shrimp, peeled and deveined
* 1 c. half and half
* 1/2 tsp. ground cayenne pepper
* dash hot pepper sauce
* 2 tsp. fresh lemon juice
* parsley, chopped
* 3 slices bacon, chopped
* 2 Tbsp. olive oil
* 1 small onion, finely minced
* 1 large clove garlic, minced
* 1/3 c. celery, chopped fine
* 1/3 c. green pepper; chopped fine
* 1 sprig fresh thyme
* 1 bay leaf
* 1 c. mushrooms, sliced
* 1 lb. medium shrimp, peeled and deveined
* 1 c. half and half
* 1/2 tsp. ground cayenne pepper
* dash hot pepper sauce
* 2 tsp. fresh lemon juice
* parsley, chopped
What to do:
1. Prepare grits according to package directions; set aside and keep warm. Fry bacon until crisp then remove from pan and set aside.
2. Pour off all but 1 Tbsp. of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; sauté until soft. Add shrimp and cook until pink and cooked through.
3. Stir in half & half, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through. In individual bowls or plates, spoon shrimp over grits; sprinkle with parsley and serve.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood
2. Pour off all but 1 Tbsp. of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; sauté until soft. Add shrimp and cook until pink and cooked through.
3. Stir in half & half, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through. In individual bowls or plates, spoon shrimp over grits; sprinkle with parsley and serve.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood