We like to take trips down to southeastern North Carolina along the coastal waterways and one of our favorite things to do is to look for the shrimp boats coming back in with huge catches of fresh shrimp. You used to be able to buy a pound for as little as a dollar right off the boat. There's nothing more satisfying than shrimp and ice cold beer! Just ask Lib and Jim Gurkin.
Here's a great southeastern Carolina recipe for grits and shrimp. Who said you only ate grits at breakfast? This makes for a truly mouth-watering supper!
Grits:
- 1-1/2 cups water
- 1-1/2 cups 2% reduced-fat milk
- 3/4 cup stone-ground grits
- 3/4 cup shredded sharp Cheddar cheese
- 3 tablespoons grated Parmigiano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon Tabasco sauce
- black pepper - coarsely ground
Shrimp:
- 1 pound shrimp, peeled and deveined
- 6 bacon slices, chopped
- 2 cups thickly sliced button mushrooms
- 1/2 cup beer
- 1 cup chopped green onions
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1-to-2 dashes Tabasco sauce
- 2 tablespoons chopped fresh parsley
- black pepper - coarsely ground
To cook the grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/2 cup milk. Keep warm in double boiler.
To cook the shrimp, heat a large skillet over medium-high heat. Add bacon; saute' until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; saute' until shrimp is light pink, about 4 minutes. Add beer; green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
Divide the grits equally among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon. Serves 4.
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