Shrimp and Grits (Charleston Style) (Feeds 2 normal people or 3 skinny ones)
¼ cup flour (for coating shrimp)
3 pieces thick cut bacon
bacon fat (you’ll get this from cooking your bacon — Duh)
1 pound shrimp (large or 21 / 25)
2 hands full of sliced mushrooms (baby bella is great but any kind you like will do)
2 cloves garlic (pressed)
two or three dashes of Tabasco
1 tbs lemon juice (fresh is better than bottled)
Salt and pepper
3 chopped scallions (bulb and greens)
REAL GRITS (instant grits are the work of Satan) (cook enough for 4 servings)
One stick butter
1/2 gallon Half & Half
Everything needs to be prepped in advance. This dish cooks very quickly so you won’t have time to do anything but cook when the heat gets turned on.
Clean and de-vein shrimp removing the shell as well. (If I have to tell you that you shouldn’t be in the kitchen anyway, just go out and buy a frozen dinner) Lightly coat your shrimp in flour and put aside for later. Cut the bacon in half long ways and then cut into ¼ to ½ inch bacon bits short ways. (you can tell I’m a southern cook by the term “ways”. You won’t find that word in the dictionary.) Measure out and chop everything else and put it to the side.
COOK YOUR GRITS FIRST !!!
How to cook grits like a good Charlestonian: (Charleston Grits are Creamy)
USE REAL GRITS (lips that touch instant grits will never touch mine)
Follow the directions on the box but substitute Half & Half for water. Throw a stick of butter in there too once your grits are about half done. Then salt and pepper to taste. (if your grits need more cream, put it in. It won’t hurt them) Finish cooking your girts before cooking anything else.
In another saucepan fry up your bacon bits till they are good and crispy. (SAVE THE BACON FAT !!!) Put your bacon bits into one bowl and your bacon fat in another.
Wipe down the saucepan you just used and throw it back on medium heat.
Add bacon fat (a couple tbs)
Toss in your mushrooms and let them cook down a little
Add shrimp coated in flour
Add 2 cloves of pressed garlic
Add 2 or 3 dashes of Tabasco
Add 1 tbs lemon Juice
Toss in your chopped scallions
Cook until done. It won’t take long. Serve over grits. Salt and pepper to taste.