Recipe: Shrimp & Cheese Grits with Sautéed Onions, Mushrooms, Peppers & Crispy Bacon
June 17, 2021
Recipe By: Timeka Chaney
- 1 lb. fresh large wild-caught American shrimp
- 1 cup organic polenta corn grits (or grits of choice)
- 4 slices of turkey bacon
- 1 (8 oz.) pack of baby bella mushrooms
- 1/4 cup of green and red peppers (diced)
- 1/4 cup of yellow onions (diced)
- 1/2 cup of extra sharp cheese
- 1-2 green onions (finely chopped)
- 4 tsp unsalted butter (Kerrygold butter preferred)
- 3 clove of garlic (minced)
- 1-2 tbs of grape seed oil (or oil of choice)
- 1/2 tsp onion powder
- Salt and pepper
Cook your grits according to the directions on the package. Once they are done, remove from heat and add butter, 1/2 tsp of black pepper and cheese. Stir to get everything nice and smooth.
Next, cook your bacon until it’s nice and crispy.
In a pan on low heat, add a couple of tablespoons of oil and minced garlic, letting them warm for a few minutes (allow the garlic to infuse the oil without burning).
Next add your yellow onions, peppers and mushrooms. Sprinkle in 1/2 tsp onion powder and black pepper. Turn your heat to medium and cook until your mushrooms are nice and tender.
Now, add your peeled and deveined shrimp. They will only take a few minutes to cook, so be sure to stir them every 30 seconds or so: as soon as they have turned pink and curled up they are ready to take off of the heat. Approximately two mins per side.
Finally, it’s time to plate this delicious meal. In a bowl, ladle in your grits and then top with the mushroom, onion, peppers and shrimp. Finely cut and add the green onions, crumble two bacon slices, place on top and serve!
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