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RebelDDS
(216.119.184.68) on 11/16/2011 - 10:10 a.m. says: ( 22 views
, 2 likes
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"City Grocery Shrimp & Grits"
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CONTEXT ADDED BY ADMIN:
END OF CONTEXT
GRITS:
1 cup quick grits
4 TBS unsalted butter
3/4 cup extra start white cheddar cheese
1/2 cup grated parmesan cheese
1 tsp. cayenne pepper
1 1/2 TBS paprika
1 TBS Tabasco
salt & pepper to taste
SHRIMP
2 cups chopped bacon
3 TBS olive oil
1 1/2 pound raw shrimp, peeled & deveined
3 tsp minced garlic
3 cups sliced mushrooms
2 TBS lemon juice
3 TBS white wine
2 cups sliced green onions
salt & pepper to taste
FOR GRITS
Cook the grits according to the package instructions. Whisk in butter, cheddar, parmesan, cayenne, paprika, and Tabasco. Mix thoroughly & season with salt & pepper.
FOR SHRIMP
In a skillet over medium-high heat, cook bacon until it begins to brown. (Don't let it get too crispy, it will continue to cook some after you take it off the heat.) Remove from heat and reserve bacon and drippings. Heat a large skillet until very hot. Add olive oil and 2 TBS reserved bacon grease. As oils begin to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt & pepper. Stir until shrimp begin to turn pink all over. Let the pan return to its original hot temp. Stir in garlic & bacon. Be careful no to turn the garlic. Toss in mushrooms and quickly coat with oil. Add lemon juice & wine. Stir until everything is well coated. About 30 seconds. Toss in green onions & stir about 20 second.
Serve shrimp over grits.
OK, my additions or suggestions and I've made this one A LOT. First, I fry my bacon first and set it aside. I use the same skillet for the next step. You get some of the bacon scrapings off the pan. I think some people don't like these brown scrapings mixed in and prefer a "cleaner looking" shrimp mixture, hence the second skillet. Me, it's all bacon and it's one less skillet to wash.
I use Wright's thick cut hickory smoked bacon. I'm sure any good bacon will work, but I recommend a smoked bacon.
Once you have your bacon fried, put your olive oil and bacon grease in whatever pan you are using to cook the shrimp. As soon as you start whisking the cheese into the grits, start heating the shrimp. From here, it moves FAST. This dish is best served immediately off the stove, so have everything else ready. If you piddle around and your grits get cool and clumpy, dump them out and start over. This is too good to server over cold clumpy grits.
As far as the seasoning. I am told these are the measurements used by City Grocery, but 1 TBS of Tabasco and 1 tsp of cayenne makes it pretty spicy. I cut both of those in half and it's still a little hot for my kids.
Bring your wine to room temperature before starting this recipe. This goes for any recipe using wine. If you pour it in the hot dish cold, a lot of it evaporates. As far as what kind of white wine, I have found that a sweet wine like a Reisling is good, but really pretty much anything that is drinkable. That's my Mamaw's rule: don't cook with wine you wouldn't drink.
This recipe claims to make 3-4 servings. When I make it, it barely feeds the 2 adults & 2 kids in our house. If you double it, which I have done, cook the shrimp in batches, you don't want to crowd them in the pan. Cook one batch, add a little more bacon grease and cook the second, then dump the first back in pan before moving to next step.
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My brother gave me this title: Everlasting, Once and Future Queen Bitch Goddess of the Known Universe and Anything Else You Dream Up. I'll try being nicer if you'll try being smarter. 
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