Shrimp and Grits - Weekend Cooking

It's been well over two years since I posted a Weekend Cooking recipe, but now that I'm not working, I have a little more time to cook and try out new recipes. Earlier this summer we stopped at Fort George Brewery, our favorite place to grab a bite to eat when we're in Astoria, Oregon. The folks next to us were sharing a couple of servings of Shrimp N' Grits, which looked amazing. Until that day I had never tasted grits, but theirs looked so good that I decided it was time to give them a try.

Wow! What an amazing meal that turned out to be. Sauteed shrimp, applewood bacon, Tillamook Cheddar, Bob's Red Mill grits, wild mushrooms, shallots and parsley. I was hooked!

After we returned from that trip, I wanted to see if I could find a similar recipe online. I discovered a couple and gave them a whirl, but something was missing. I decided to ask my aunt and uncle who live in North Carolina and have made this dish on many occasions. I wanted to use the quick-cooking grits that I had already purchased for my first attempt at the recipe, so I took their recipe and tweaked it a little bit with a couple of other recipes. Voila! I think I was able to duplicate the same flavors I experienced at Fort George. I have since made it while camping and several times at home. It has quickly become a favorite in our dinner rotation. 

Shrimp and Cheesy Grits

Ingredients

1 cup uncooked quick-cooking grits

3 cups low-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

3 tablespoons butter, divided

2 cups shredded Cheddar cheese

8 slices bacon

8 oz. sliced wild mushrooms

1 - 2 lbs. medium shrimp, peeled and deveined

1-2 tablespoon fresh lemon juice

2 teaspoons Worcestershire sauce

1/2 cup chopped green onions 

2 tablespoons chopped fresh parsley

Hot sauce

Bring chicken broth to boil in saucepan. Stir in grits. Cook, stirring occasionally, for 6 or 7 minutes until thickened. Remove from heat. Stir in salt, pepper, Worcestershire sauce, 2 tablespoons of butter and shredded cheese. Cover and keep warm.

While the grits are cooking, begin frying the bacon in a large skillet until crisp. Remove from pan and crumble into small pieces. Discard all but 1-2 tablespoons of the bacon fat.

Saute mushrooms and green onions in reserved fat, cooking until just tender. Set aside with bacon.

Cook shrimp in 1 tablespoon of butter over medium heat until almost pink, stirring occasionally for 4-6 minutes. Do not overcook! Add lemon juice, sauteed mushrooms & onions, and crisp bacon. 

Divide the grits among four warm bowls or plates. Spoon the shrimp mixture over the cheesy grits and garnish with parsley. Serve immediately.

Serve with hot sauce.

Yield: 4 servings

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