South Carolina Shrimp & Grits
I copied this shrimp and grits recipe from a restaurant in Charlestown. The bacon adds so much flavor. By ladling the shrimp mixture over The Best Grits in a handled soup bowl, this is one of my favorite dishes to take outside to enjoy by the fire pit.
- 3 slices bacon, chopped
- 1 8 oz package sliced fresh mushrooms
- 1 large garlic clove, minced
- 1 pound uncooked shrimp, peeled
- ½ tsp. hot sauce
- Juice of one lemon
- ¼ c. thinly sliced green onions
- Chopped tomatoes and grated cheese for garnish, optional
In a skillet over medium high heat, cook chopped bacon, stirring occasionally, until crisp. Remove bacon to drain on paper towels, reserving the bacon renderings in the pan. Add mushrooms and sauté in the skillet for about two minutes. Add garlic and cook one more minute being careful not to let the garlic brown. Add shrimp and cook until shrimp are pink and opaque. Do not overcook the shrimp. Add bacon, hot sauce, lemon juice, green onions, and take off the heat. Plate shrimp over the grits and serve. Garnish with chopped tomatoes and cheese if desired. Serves 4-6.