Quick Bites: Shrimp & Grits from Hominy Grill

Can you tell my nose is stuffy or what??

Hi ladies! I'm back at ya after a long weekend in Charleston. Have you visited? I'm in love! It's charming, historic, laid-back, fun and the food is beyond. Beyond awesome! Granted, I probably couldn't live there without ignoring loads of fabulous restaurants but I guess that's how it goes in most cities. We sampled possibly the best fried oysters, scallops and shrimp of my life at The Wreck of Richard and Charlene (thanks to Be Merry, Kate for the rec!); dug into BBQ ribs and brisket; and dined on upscale low-country cuisine at Slightly North of Broad, otherwise known as SNOB. I highly recommend all.

However my/our favorite? The shrimp and grits from Hominy Grill. If you know me, you are probably in shock right now. I'm a New Yorker by birth and not a gal who ever eats grits, or what was sprinkled all over it: bacon! I haven't had bacon since 1999. Yup, 12 years... almost as long as Justin Beiber has been alive. Hah. I managed to avoid bacon, pancetta, pork and more during a two week trip to Italy and Paris, countless Chinese, Vietnamese and Thai meals, and lots more where bacon and pork are prevalent. I decided to stop eating it after visiting Israel for a month; it was then I started keeping kosher (Jewish dietary laws). Two years later, I opted out of that but felt like my contribution to my faith would be not to eat any pork products. Yet, here we are in 2011 and I couldn't talk myself out of it any longer!

 

It was worth the wait. I didn't even think I'd like grits but man o' man was this dish crazy fantastic. We gobbled it up along with huevos rancheros topped with two poached eggs (another divine dish). The shrimp was so perfectly cooked. And the cheddar cheese grits were rich and buttery, creamy and hearty, yet light and flavorful. The shrimp was sauteed with mushrooms, scallions and this rich, crispy bacon. Mmmm. Its flavors enhanced every bite! This mama was a happy gal.

Today, instead of giving you one of my recipes, you get this one. It's not the easiest but for a special occasion or a family or girls brunch, totally worth the effort. Though I have to admit there's nothing like sitting in a comfy chair with a hot cup of joe while someone is serving this up to you (and cleaning the plates away when you're done!). Maybe you can get someone to make this for you?

Shrimp & Grits, courtesy of the Hominy Grill - Charleston, SC
{Ingredients}
2 pounds unpeeled, medium-size raw shrimp (31/40 count)
2 tablespoons all-purpose flour
5 bacon slices, chopped
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 teaspoons hot sauce
1/2 teaspoon salt
TAGG tip: this would also taste awesome over pasta or another grain!

{Preparation}
1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.
2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

How to make the Creamy Cheddar Cheese Grits
{Ingredients}
4 tablespoons butter
5 cups milk
2 teaspoons salt
1/2 teaspoon hot sauce
1 garlic clove, pressed
1 1/2 cups uncooked stone-ground white grits
1 (10-oz.) block sharp white Cheddar cheese, grated

{Preparation}
1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

For Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.