Oh Mary Ellen...this looks fantastic!!!  I have seen grits at some of the
finest restaurant in the south.  I had the most wonderful glazed pork with
berries served over a silton cheese grits...wow..I was in heaven!!!

Thank you for sharing!!!
Kathy Yonkers

----------
>From: Mary Ellen Arthur <[EMAIL PROTECTED]>
>To: [EMAIL PROTECTED]
>Subject: [CKCS-L] Shrimp and Grits!
>Date: Sat, Mar 30, 2002, 7:17 PM
>

> Grits are elevated to the sublime in some of the finest Low Country (coastal
> SC) (the best part of the south ) *G* restaurants when combined with shrimp.
>
> Try this for a really wonderful meal:
>
> Shrimp and Grits
>
>
>
> Ingredients
> 2 cups Quick grits
> 8 cups Water
> 1 tsp Salt.
> 1 lb Medium shrimp, peeled and deveined
> � cup Olive oil
> 1 tbs Red pepper flakes
> 4 strips Bacon
> 1 tbs Fresh garlic, minced
> 6 med Mushrooms, sliced
> 4 Scallions, chopped
> � lb White American cheese, grated
> Fresh ground black pepper.
>
>
>
> Preparation
> Marinate the shrimp in the olive oil and pepper flakes for at least an hour.
> Cook the grits in the salted water according to the package instructions.
> In a large skillet, fry the bacon until crisp; drain on paper towels,
> crumble.
> Satu� scallions, garlic, and mushrooms until mushrooms are tender.
> Add the shrimp and toss over the heat until they are bright pink and
> slightly undercooked.
> Stir about � pound of the cheese into the hot grits and then the shrimp
> mushroom mixture.
> Add black pepper to taste.
> Serve in bowls topped with the crumbled bacon and remaining cheese.
>
> Bon App�tit
>
> Mary Ellen Arthur
> [EMAIL PROTECTED]
> Excalibur Cavaliers
> http://www.awod.com/gallery/rwav/mearthur/
>
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