Shrimp and Grits

Need I say more?  I think the title says it all.  Shrimp and grits had been on my mind for a while and since we had some frozen shrimp that needed to be consumed, off I went.  I have been trying to clean out the fridge and although I used a recipe as a guide, I completely veered off course.

This is my ultimate comfort food.  Are you having a rough day?  This is your answer.  It comes together fast enough for a weeknight meal but definitely feels special.  Pair a green salad and a glass of wine, you are set.

Shrimp and Grits
Shrimp:
4 strips of bacon, chopped
1 red onion, chopped
2 tomatoes, chopped
8 ounces mushrooms, sliced
1/2 pound shrimp, peeled and deveined
Lemon juice, 1/2 a lemon’s worth
tabasco to taste
salt and pepper to taste

Grits:
1 cup heavy cream
2 cups water
1 cup quick grits (yeah, yeah, no self-respecting southerner eats instant grits)
3/4 cup sour cream
1/4 cup parmesan cheese, grated
2 tablespoons of salted butter
hot sauce of your choice to taste
salt and pepper to taste

1. In a pot, render the bacon, take out the cooked bacon to drain and keep enough bacon grease in the bottom of the pan to coat it.

2. Add the onions and cook until soft.  Add the tomatoes and mushrooms and cook until soft.  Add shrimp and cook until opaque.  Finish with lemon juice, salt and pepper and hot sauce.

3.  Meanwhile, prepare the grits.  Bring the water and heavy cream to boil (this is what I had, use whatever you want, you could use all water too).  When boiling, add the grits and turn down the heat to medium, stirring.  When the grits reach the desired thickness, turn off the heat and add the sour cream, cheese and butter.  Finish with the seasonings.

4. Enjoy!!!!

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