Hominy Grill's Shrimp and Grits

Southern Living
Hominy Grill's Shrimp and Grits Recipe
Photo: William Dickey; Styling: Lisa Powell Bailey
Makes 6 servings


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2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt


Prep: 30 Minutes
Cook: 19 Minutes

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

Created date

April 2009