Recipe: Grits with Shrimp Gravy

GRITS WITH SHRIMP GRAVY

1 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