grits for 4 servings 3 slices bacon, chopped 2 Tbsp. olive oil 1 small onion, finely minced 1 large clove garlic, minced 1/3 c. celery, chopped fine 1/3 c. green pepper; chopped fine 1 sprig fresh thyme 1 bay leaf 1 c. mushrooms, sliced 1 lb. medium shrimp, peeled and deveined 1 c. half and half 1/2 tsp. ground cayenne pepper dash hot pepper sauce 2 tsp. fresh lemon juice parsley, chopped
What to do:
1. Prepare grits according to package directions; set aside and keep warm. Fry bacon until crisp then remove from pan and set aside. 2. Pour off all but 1 Tbsp. of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; sauté until soft. Add shrimp and cook until pink and cooked through. 3. Stir in half & half, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through. In individual bowls or plates, spoon shrimp over grits; sprinkle with parsley and serve.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood
