Ingredients

The following ingredients have 4 Servings
  • 4 cups water
  • 1 cup quick cooking grits
  • ¼ cup butter
  • ¾ cups sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 ½ teaspoon paprika
  • 2 teaspoons hot sauce ((like Louisiana hot sauce))
  • Salt to taste
  • 8 slices thick-cut bacon, chopped
  • 2 tablespoons olive oil
  • 6 ounces white mushrooms, sliced
  • 1 ½ pounds large raw shrimp, peeled and deveined, tails on or off
  • 3 garlic cloves, minced
  • 3 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 3 scallions, sliced

Instruction

  • In a medium saucepan over medium high heat, bring 4 cups of water to boil. Gradually whisk in the grits. Reduce the heat to medium heat and simmer, stirring occasionally, until thickened, about 5 – 6 minutes.
  • Whisk in the butter, cheddar cheese, Parmesan, paprika, hot sauce and ¾ teaspoons of salt. Mix until all ingredients are well combined. Keep the grits warm in a 200-degree F oven or on the stove top over low heat until ready to serve.
  • Heat a large skillet over medium-high heat and cook the bacon, stirring occasionally until crispy. Transfer the bacon to a plate lined with paper towels.
  • Reserve about 2 tablespoons of the bacon drippings in the skillet and discard the rest (or reserve it for later use).
  • Add the oil to the skillet and mix it with the bacon drippings. Turn the heat to medium heat, when the oil/bacon drippings are hot, add the mushrooms and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add the shrimp and cook, stirring occasionally until almost cooked through, about 3 minutes. Add the garlic, wine, lemon juice and season with salt to taste. Cook for about 1 minute or until the liquid has almost evaporated.
  • Stir in the scallions and bacon. Serve immediately over warm grits.