Chef Robert Stehling of Charleston developed this recipe for Southern shrimp and grits. We recommend using Food for the Southern Soul's stone-ground grits.
Serves 2 to 4
3 slices bacon, chopped
Peanut oil (if needed)
1 pound shrimp, peeled and deveined
2 tablespoons flour
1¼ cups sliced mushrooms
1 large garlic clove, minced
2 teaspoons lemon juice
½ teaspoon Tabasco
¼ cup thinly sliced green onions
- In a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until crisp, approximately 5 to 6 minutes. Drain the bacon on paper towels, reserving bacon fat in pan and adding peanut oil if needed for approximately 1½ tablespoons of fat.
- Toss shrimp in flour until lightly coated, removing any excess. Place shrimp in pan over medium-high heat and cook on one side. When shrimp start to turn pink, flip them and add mushrooms and bacon. Cook for about 2 minutes.
- Add garlic, stirring constantly to keep it from browning. Remove from heat and add lemon juice, Tabasco, and green onions. Spoon over cheese grits.
Cheese Grits
1 cup Food for the Southern Soul stone-ground grits
1 teaspoon salt
¾ cup grated sharp cheddar
¼ cup grated parmesan
3 tablespoons butter
½ teaspoon ground pepper
½ teaspoon Tabasco
In a medium saucepan over high heat, bring 4½ cups water to a boil. Whisk in grits and salt and reduce heat to low. Cook, stirring occasionally, until grits are thickened, approximately 35 to 40 minutes. Remove from heat and add cheeses, butter, pepper, and Tabasco. Adjust seasonings as desired and serve immediately.
Photography by Andrew Cebulka
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