Quick Shrimp and Grits

Let me start by saying that am from NC so I do know that most self-respecting Southerners find the thought of instant grits abhorring.  I used to subscribe to that school of thought, however the other night I caved during a desperate attempt to make dinner before falling asleep standing up- hence the “Quick Shrimp and Grits”.  If you have the time I would use stone ground grits and let them simmer to creamy perfection, but if you are trying to get dinner on the table in 15 minutes this is your short cut.    Keeping frozen shrimp in your freezer (peeled and deveined) will make this even easier.   This is a great weeknight dinner, but I would most certainly serve it to company, it is that good!

Quick Shrimp and Grits

Serves 3

·         3 cups water

·         Salt and pepper

·         1 cup instant grits

·         1/2 cup shredded sharp cheddar cheese

·         ¾  pound shrimp, peeled and deveined

·         4 slices bacon, chopped

·         2 tablespoons lemon juice

·         1 cup thinly sliced scallions

·         1 ½ cups chopped mushrooms

·         2 large cloves garlic, minced

·         ½ cup white wine

·         1 tablespoon butter

In a microwave safe dish add the grits, water, salt and pepper and cook until thick, but still a little runny (3-5 minutes). Remove from heat and stir in butter and cheese.

Meanwhile rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove from the pan. In grease, add mushrooms and sauté for 3-4 minutes, and then add scallions garlic and shrimp. Cook until shrimp turn pink. Add lemon juice, white wine and simmer for 3 minutes. Add butter.

Spoon grits into a serving bowl. Add shrimp mixture and mix well and top with chopped bacon. Serve immediately.