Shrimp and Grits
Relish Magazine

(shrimp, grits, bacon, mushrooms, beer, green onions)

Shrimp and Grits
Shrimp and Grits

Yield: 4 servings; 420 calories each


1 lb shrimp, peeled and deveined
6 bacon slices, chopped
2 C thickly sliced button mushrooms
½ C beer
1 C shopped green onions
1 garlic clove, minced
1 Tbsp fresh lemon juice
1 to 2 dashes Tabasco sauce
  Coarsely ground black pepper
2 Tbsp chopped fresh parsley
1 recipe of Hominy Grits


  1. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
  2. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
  3. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.