Tuesday, May 16, 2006

North Carolina Pan-Fried Shrimp n' Grits

(Serves 4)

For the cheese grits:

1 cup stone-ground grits (although the corn grits (aka polenta) seemed to work pretty well also)

1 tsp. salt

4 cups boiling water

3/4 cup freshly grated white Vermont sharp cheddar cheese

1/4 cup freshly grated Parmesan cheese

3 Tbs. butter

Freshly ground black pepper

Tabasco



Whisk the grits and salt into the boiling water, reduce to simmer, and cook for 35 to 40 minutes, stirring frequently. When the grits are tender, turn off the heat and stir in the cheeses and butter until melted. Season to taste with pepper and Tabasco and keep warm.



For the shrimp:

3 slices bacon, chopped

2 Tbs. peanut oil

1 lb. peeled and deveined shrimp

Flour

1 1/4 cups sliced mushrooms

1 large garlic clove, chopped

2 tsp. fresh lemon juice

Salt

Tabasco

1/2 cup thinly sliced scallions, green and white parts

Cook the chopped bacon in a large skillet until crisp. Set aside the bacon and pour off all but one tablespoon of the fat. Add the peanut oil to the skillet and heat. Gently toss the shrimp with flour until they are lightly coated. Shake the shrimp to remove the excess flour.

Over medium heat, sauté the shrimp in the hot fat for one or two minutes until approximately half cooked. Add the mushrooms and toss. When they begin to cook, add the reserved bacon. Press the garlic clove and stir it in. Very quickly add the lemon juice. Do not let the garlic brown. Season to taste with salt and Tabasco and add the scallions. The total cooking time is about four minutes, depending on the size of the shrimp. Pour the shrimp and sauce over the grits and serve immediately.

1 Comments:

Blogger Jesse said...

I'm too bloated to really read this right now, but I love shrimp and grits. Jenny and I worked at a restaurant in NC where our speciality was S&G. It is making me sick to think about how rich this is, so I'm outta this shit hole.

11:46 PM  

Post a Comment

<< Home