| HOME | MEET THE STAFF | PAST ISSUES | IN THE KITCHEN | ABOUT | WHERE TO FIND IT | CONTACT | ADVERTISE |
Bookmark page
 Print this
 Email this
|
Last updated: March 26. 2007 5:07PM
Nofo's Shrimp and Grits
18 medium to large shrimp, peeled and deveined
1 cup flour
Salt and pepper to taste
½ cup sliced mushrooms
8 slices of bacon, chopped, cooked until done (save bacon grease)
½ cup green onion diced
1 teaspoon chopped garlic
1 teaspoon fresh lemon juice
4 drops of hot sauce
Cheese grits:
Slow-cooking grits, enough for 4 portions (can use instant but not as good!)
Salt and white pepper to taste
¼ teaspoon cayenne pepper
½ cup shredded white cheddar cheese
¼ cup shredded Parmesan cheese
Dredge shrimp in flour, shaking off excess. Cook bacon in large sauté pan, remove with slotted spoon. Add shrimp to hot pan and sprinkle with salt/pepper.
Cook about 1 minute, turn and add mushrooms, green onions and bacon. Cook another minute, stirring. Add garlic, lemon juice and hot sauce, stirring frequently. Cook until shrimp turns pink.
(For cheese) Cook your favorite grits until done. Add salt, pepper and both cheeses. Stir until melted. Spoon grits onto 2 plates, divide shrimp mixture over the two plates.
|
Here is the list of Wilmington's culinary greats who you selected from.
More fundraiser/gala photos. |
|
Looking for a special recipe for your next party? Browse all the recipes from Wilmington Magazine.
|
|
|
