This recipe comes to us from the southern arm of our family tree. We’re northern Canuck’s through and through – but love grits! Usually with Maple syrup… However this Shrimp and Grits recipe is one of our faves!
4 1/2 cups chicken stock
1 cup grits, preferably stone-ground
3/4 cup grated sharp cheddar cheese
2 tablespoons Butter
Hot sauce & pepper to taste
1 pound fresh shrimp
6 slices bacon
2 cups sliced mushrooms
1 cup finely sliced green onions
1 teaspoon garlic paste
4 teaspoons lemon juice
Bring chicken stock to boil in a saucepan. Slowly sprinkle the grits into the stock while whisking. When all the grits have been added, continue stirring and reduce heat to low until only an occasional bubble breaks the surface. Continue cooking for 30 to 40 minutes, stirring frequently. Beat in butter, hot sauce and pepper, then the cheese. Keep warm until the shrimp are cooked.
Dice bacon and sauté lightly in a fry pan (not too crisp…). Add shrimp in an even layer, and turn as they start to colour. Add the mushrooms and sauté about 4 minutes. Stir occasionally and add the green onions and garlic paste. Stir to combine. Season with lemon juice, and a few dashes of hot sauce.
Serve shrimp over the grits