Simple and elegant, this Southern classic is hard to beat for a special dinner!
- 1-1/2 lbs. large shrimp, peeled and deveined
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. all-purpose flour
- 1/4 cup olive or vegetable oil
- 2 Tbs. butter
- 1 cup thinly sliced mushrooms
- 1/2 cup sliced red peppers
- 2-3 cloves garlic, sliced
- 1/3 cup chopped scallions, green parts only
- 1 cup chopped tomato (1 medium)
- 1/2 cup chicken broth
- 1 Tbs. fresh lemon juice
- Dash hot pepper sauce or Worcestershire sauce
- Cheese grits (see recipe below)
Chopped fresh flat-leaf parsley or scallions, for garnish
Place shrimp in small bowl and season with salt and pepper. Add flour and toss to mix. Set shrimp aside.
Place oil in large cast-iron or other skilled; heat over medium-high heat. When hot, add shrimp a few at a time and cook through, 1-2 minutes per batch. Transfer cooked shrimp to plate; continue until all shrimp are cooked.
Melt butter in skillet over medium heat. Add mushrooms, pepper, garlic and scallions. Cook, stirring, until mushrooms and pepper are soft, 5-6 minutes. Add tomato, broth, lemon juice and hot sauce or Worcestershire sauce. Increase heat to medium-high; cook, stirring, until tomato releases some of its juice, 2-3 minutes. Stir shrimp with juices into sauce; heat over low heat, 1 minute. Spoon shrimp over grits. Garnish with parsley or scallions.
Cook 3/4 cup grits (not instant) in combination with 1-1/2 cups milk and 1-1/2 cups water following directions on box or bag. Add 1-2 cloves garlic (minced) to cooking water, as well as salt and pepper. When grits have cooked, add 1 Tbs. butter and a handful (about 1 cup) shredded mild Cheddar or Manchego cheese. Continue to cook, stirring, until cheese and butter melt. Taste for seasoning, adding more butter and cheese, if desired. Serves 6.