Chef Robert Stehling's Shrimp and Grits
- 3 slices bacon, chopped
- 1 lb. shrimp, peeled and deveined
- 2 Tbs. flour
- 2 Tbs. peanut oil
- 1 C. sliced mushrooms
- 1 large clove garlic
- 2 Tbs. fresh lemon juice
- Thinly sliced green onions for garnish
Fry bacon until crisp, remove from pan and reserve; pour off all but 1 Tbs. of fat. Gently toss shrimp with flour until lightly coated; remove excess flour.
Add peanut oil to pan with bacon fat and heat over medium high heat. Add shrimp and sauté until half-cooked. Add mushrooms and toss. When they begin to cook, stir in reserved bacon, add garlic with a press but do not let brown. Then very quickly stir in Tabasco and lemon.
Cook until shrimp are pink on both sides and mushrooms are golden brown. Season with salt, add green onions and then remove from heat. Spoon shrimp mixture over grits. Serve immediately.