INGREDIENTS
1 pound medium Florida shrimp, peeled and deveined
1 cup Florida mushrooms, sliced
⅓ 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
½ 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)
PREPARATION
Prepare grits according to package directions, then 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 and sauté until soft. Add shrimp and cook until pink and cooked through. Stir in half-and-half, bacon, cayenne pepper, hot sauce and lemon juice. Simmer until heated through. Remove bay leaf when ready to serve.