GRITS WITH SHRIMP GRAVY1 1/2 pounds fresh or frozen medium shrimp 5 slices bacon 1 cup green onion, thinly sliced 1 medium green sweet pepper (3/4 cup), chopped 4 cloves garlic, minced 1 tablespoon all-purpose flour 1/4 teaspoon garlic salt 1/4 teaspoon ground black pepper 12 ounces fresh mushrooms (4 1/2 cups), sliced 3 cups hot cooked grits Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. In a large skillet, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. Reserve 2 tablespoons drippings in the skillet. Crumble bacon and set aside. Heat reserved bacon drippings over medium heat. Add green onion, sweet pepper, and garlic; cook until tender. Stir in the flour, garlic salt, and black pepper. Stir in sliced mushrooms and shrimp. Cover and cook about 5 minutes or until shrimp turn pink and mushrooms are tender, stirring mixture occasionally. Serve immediately with hot cooked grits. Top each serving with crumbled bacon. "For his version of a local favorite, Tom Kapp started with a recipe he got from an area tugboat captain and added a few of his own twists. Tom likes serving the dish over grits." Yield: 4 to 6 main-dish servings. Source: 'Pon Top Edisto Cookin' 'Tweenst the Rivers by Trinity Episcopal Chruch Members & Friends
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