- 4 slices of bacon chopped. Fruitwood smoked bacon is especially good
- Kosher salt and freshly grounded black pepper
- 4 ounces sliced mushrooms, any type
- 1 tablespoon unsalted butter
- 1 pound 21-30 count shrimp, peeled and deveined
- 2 green onions thinly sliced both white and green parts
- 2 cups cooked grits, local stone grounded are best with or without cheese, though we like cheese and use Chapel Hill Creamery’s Hickory Grove.
Place the bacon in a large skillet. Cook over medium low heat until the fat has rendered and the bacon is crisp, about 6 minutes. Use a slotted spoon and remove the bacon and drain on paper towels. Let the drippings in the pan.
Adjust the heat to medium and throw the mushrooms in the pan, Cook for a couple of minutes and then toss around the pan and continue cooking for another 4 minutes or so. When the mushrooms have become golden brown, season with salt, Meanwhile, season the shrimp with salt and pepper.
Add the butter to the pan and toss in the shrimp. Cook for about 3 minutes, then turn. Throw in the green onions and continue cooking the shrimp for another 3 minutes or until done. Do not overcook.
Divided the grits between 4 bowls and then divide the shrimp mixture over the grits. Serve immediately.
Recipe tip: If using local stone ground grits, then cover the dry grits with water and let soak overnight. Drain and then cook. It will cut way down on their cooking time.