Shrimp and Tabasco Cheese Grits

John Currence, owner and chef of Oxford's City Grocery, offers one of his most popular dishes -- complete with a spicy kick to warm things up this winter.




 

 

 

 

  

 

 

 

 

 

 

 

 

Shrimp and Tabasco Cheese Grits

Grits:

1 cup Quaker Quick Grits

2 T unsalted butter

3/4 cup extra sharp white cheddar cheese

1/2 cup grated Parmesan cheese

1t. cayenne pepper

1 1/2 T paprika

1 T Tabasco Hot Sauce

Salt and pepper to taste

Cook grits according to instructions on package. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne pepper, paprika, and Tabasco Hot Sauce. After all ingredients are incorporated, season with salt and pepper.

Shrimp:

2 cups chopped smoked bacon

2 T olive oil

1 1/2 lb. (26-30) shrimp

Salt and black pepper

3 t minced garlic

3 cups sliced white mushrooms

3 t white wine

2 t lemon juice

2 cups sliced scallions

Cook bacon until it begins to brown, remove from heat, strain and reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 Tablespoons of bacon fat. As oils begin to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper (this will season shrimp in particular, and the rest of the dish as well). Stir until shrimp begin to turn pink all over (let pan return to original temperature). Stir in minced garlic and bacon bits. Toss in mushrooms and lightly coat with oil. Add lemon juice and wine, stir for 30 seconds or until everything is well coated and incorporated. Toss in sliced scallions and stir for about 20 seconds. (If these hold too long before serving, they will begin to turn brown and lose all of their crunch.) Serve over the aforementioned, patiently waiting cheese grits.

Serves four.

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