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Hominy Grill's Shrimp and Grits

Photo: William Dickey; Styling: Lisa Powell Bailey
Prep time 30 mins
Cook time 19 mins
Yield Makes 6 servings

Ingredients

  • 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
  • Creamy Cheddar Cheese Grits

How to Make It

  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.

Hominy Grill, Charleston, South Carolina