St Simons Island Fishing Report 3/7/15

Friday, December 10, 2010

Still got shrimp in the freezer from this year's catch? Try Shrimp & Grits!

The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
Prep Time: 20 minutes
Cook Time: 21 minutes
Yield: Makes 4 to 6 servings
2  bacon slices
1  pound  unpeeled, medium-size raw shrimp
1/8  teaspoon  salt
1/4  teaspoon  pepper
1/4  cup  all-purpose flour
1  cup  sliced fresh mushrooms
2  teaspoons  canola oil
1/2  cup  chopped green onions
2  garlic cloves, minced
1  cup  low-sodium, fat-free chicken broth
2  tablespoons  fresh lemon juice
1/4  teaspoon  hot sauce
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Southern Living, FEBRUARY 2008

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