I learned how to make shrimp and grits from hanging out in the kitchen at Spanky’s restaurant. I worked there in undergrad at UNC-Chapel Hill. I have altered a thing or two, but all the inspiration is from the wonderful cooks at Spanky’s that let me watch and taste their creations.
Grits (2 servings)
- 4 cups water
- Salt and pepper
- 1 cup stone ground yellow grits (Arrowhead Mills is a good brand)
- 3 tablespoons butter
- 1 cup shredded soy or rice cheddar cheese (if you can digest dairy gouda cheese is yummy too)
Add yellow corn girts to water, bring to a boil, and stir constantly. Add cheese and butter and continue to stir until rich and creamy.
- 1 pound shrimp, peeled and deveined
- 4 slices of Turkey Bacon….(the turkey back gives off less fat so you need more)
- 1/2 pack of sliced mushrooms
- 1/2 tomato unseeded and diced
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
- 1 tablespoon of arrowroot
- 1/2 small jalapeno, finely chopped
- 1/2 teaspoon of Browning & Seasoning Sauce (I use 2 tablespoons Worcestershire sauce if I don’t have it on hand)
Cook turkey bacon and remove leaving the oil in the pan and put the turkey bacon on a paper towel. Add garlic and 1/2 a small jalapeno. Include an additional teaspoon of olive oil if your Turkey bacon was too lean and your skillet seems too dry. If you used pork that is PLENTY of oil! On medium heat add the garlic and sautee for one minute then add mushrooms. Sprinkle salt and pepper and sautee for 3 minutes then add the arrowroot. Sprinkle 1 tablespoon of arrowroot over mushrooms and mix until blended then add 3/4 cup of water. Bring to a slight boil and shrimp, green onions and browning sauce. Turn the mixture down to medium low and cook until the shrimp have turned pink about 5-6 minutes. Crumble the turkey bacon into the mixture. Continue to cook only if shrimp and mushrooms seem like they need a little more settling. Add fresh tomatoes on top and let the steam warm the tomatoes up a little bit. Serve over top yellow grits in a bowl.