Charleston Shrimp & Grits - A Hominy Grill Specialty

I've lived in Charleston since I was seven years old. I have had many, many kinds of shrimp and grits- homemade and from restaurants. My absolute favorite is Hominy Grill's version. I have yet to taste one I liked as much. My In-Laws were coming to town and love shrimp and grits. Living in Asia, they aren't able to indulge in Southern cuisine regularly, so Will suggested it for their arrival.

The grits are creamy, cheesy and hearty. They are perfectly balanced by the brightness of this shrimp recipe. The addition of lemon makes it taste fresh and light. I also love that they use green onions versus yellow or white- they add such a punch of flavor that goes really well with the lemon.

The grits recipe is my husband, Will's- he makes some mean grits!

This is the perfect meal for a hearty breakfast/brunch meal or dinner!

Ingredients

                 
                                      Grits cooking, cheddar cheese added in

Bacon crispin

Red Pepper (not in the original recipe)

Mushrooms

Adding in the shrimps!

Ready to be placed over the grits!

Hominy Grills Shrimp & Grits Recipe

Makes 5 servings

Ingredients

1.5 cups Geechie Boy Grits
4.5 cups of Chicken Stock
8 ounces of Sharp Cheddar Cheese
S + P to taste

1.5 pounds of raw local (please!) shrimp
2 tablespoons of all-purpose flour
5 slices of bacon, shopped
1 (8 ounce) package of mushrooms
1 red pepper
3 garlic cloves
Juice from 1-2 lemons (depending on the size of the lemon)
1/2 cup of thinly sliced green onions
2-3 teaspoons of hot sauce (I prefer Tabasco for this)
1/2 teaspoon salt

Directions

1. Pour the chicken broth in a medium sized pot, bring it to a boil. Add in the grits and then decrease the temperature to low so the grits are simmering. They will slowly start to soak up the chicken broth. Be sure to stir frequently.

2. While the grits are cooking, peel the shrimp, devein them. Toss the shrimp in the flour until lightly coated.

3. Once the liquid is absorbed by the grits, add the cheese and S + P to taste. Cover until the shrimp are ready to keep warm.

4. Cook the chopped bacon in a medium skillet over medium-high heat for 8-10 minutes until crisp. Remove the bacon and drain on a paper towel, reserve the drippings in the skillet.

5. Saute the mushrooms and red pepper in the hot drippings for about 5-7 minutes. Add the garlic and sauté for about 2 minutes and then add in the shrimp until they turn pink.

6. Add in the lemon juice followed by the green onions, hot sauce and salt. Remove from the heat and serve immediately over the grits. Sprinkle the chopped bacon over top.

Enjoy!