I traveled to Savannah, GA about a month ago, and fell in love with the food. (I also fell in love with taking my wine in a to go cup when leaving the bar, but that's another story). I brought home a package of grits with the intention of recreating shrimp and grits for myself. Little did I know that my good friend Michael, having lived in Charleston, SC for a bit, would have a kick-ass shrimp and grits recipe. Just as good as I got down in Georgia! This past Saturday, we threw a little Southern dinner party for some friends here in Scranton, PA. Michael made the shrimp and grits, and I whipped up a tasty pecan pie. Served with sweet tea, cornbread, and boiled peanuts. I love my friends (almost as much as I loved the food. Just kidding. No, really.)
For the shrimp:
2 lbs. medium raw shrimp, peeled
Flour
8 oz. mushrooms, sliced
.5 cup scallions, chopped
6 slices bacon
.25 cup lemon juice
2-3 cloves garlic, minced
Step 1: Toss shrimp in flour and set aside.
Step 2: Fry bacon in a large pan.
Step 3: Remove bacon and place on paper towel, leaving bacon fat in pan.
Step 4: Add scallions, mushroom, and shrimp to pan.
Step 5: Sauté until shrimp are slightly pink, then add garlic and lemon juice.
Step 6: Meanwhile, cut bacon into small pieces. Add to pan.
Step 7: Continue to sauté until shrimp are completely cooked through.
For the grits:
1 cup grits
Approximately 3 cups milk
1 stick butter
1.5 cup white cheddar cheese, shredded
.5 cup romano cheese, shredded
2 cloves garlic, minced
Salt and pepper to taste
Step 1: Bring 4 cups water to a boil in large pot.
Step 2: Add grits and bring back to a boil, stirring continuously.
Step 3: Keep stirring and slowly add in milk, butter, cheese and garlic. If mixture is too thick, add a bit more milk.
Step 4: Continue to stir until mixture is blended and grits are completely cooked, approximately 10 minutes.
Serve together, of course!
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