Hominy Grill's Shrimp & Grits

This recipe was from the May 2009 issue of Southern Living Magazine. It was very good and we paired it with a simple salad. I think next time I make it though I might add a few "me" touches. I would probably not use tabasco sauce next time because I don't really fancy it. For a little spice I would prefer some crushed red pepper or a sprinkle of cayenne. Also not a huge fan of the green onions in this recipe, maybe chives instead? The grits could be made with cheddar, gouda, peccorino Romano, Parmesan, Asiago...pretty much anything! I think I like gouda grits best.

So here's the recipe, straight out of the magazine:

Hominy Grill's Shrimp & Grits

Ingredients

* 2 pounds unpeeled, medium-size raw shrimp (31/40 count)

* 2 tablespoons all-purpose flour

* 5 bacon slices, chopped

* 1 (8-oz.) package sliced fresh mushrooms

* 3 garlic cloves, minced

* 1/3 cup fresh lemon juice

* 1/2 cup thinly sliced green onions

* 2 teaspoons hot sauce

* 1/2 teaspoon salt

* Creamy Cheddar Cheese Grits

Preparation

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

3. Sauté mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and sauté 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and sauté 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

Creamy Cheddar Cheese Grits

Ingredients

* 4 tablespoons butter

* 5 cups milk

* 2 teaspoons salt

* 1/2 teaspoon hot sauce

* 1 garlic clove, pressed

* 1 1/2 cups uncooked stone-ground white grits

* 1 (10-oz.) block sharp white Cheddar cheese, grated

Preparation

1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.