1 pound medium Florida shrimp, peeled and deveined
1 cup Florida mushrooms, sliced
1/3 cup Florida green pepper, chopped fine
3-4 slices bacon
1 small onion, finely minced
1 large garlic clove, minced
3 celery sticks, chopped fine
1 sprig fresh thyme
1 bay leaf
1 cup half-and-half
1/2 teaspoon ground cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons olive oil
Dash hot pepper sauce
1 tablespoon parsley, chopped
4 servings of grits (your favorite)
Prepare grits according to package directions; set aside and keep warm. Fry bacon until crisp then remove from pan and set aside. Pour off all but 1 tablespoon of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; saut√© until soft. Add shrimp and cook until pink and cooked through. Stir in cream, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through. Remove bay leaf when ready to serve.
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