How To Make Hominy Grill’s Pan-Fried Shrimp & Grits - Best Recipe | Charleston Magazine
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Cooking tools:
- Garlic press
- Grater
- Pepper mill
- Pot
- Stove
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Skillet
- Mixing bowl
- Spoon
- Serving bowl
- Plate
Ingredients
- 4½ cups boiling water
- 1 cup stone-ground grits
- 1 tsp. salt
- 3/4 cup freshly grated white Vermont sharp cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 3 Tbs. butter
- Freshly ground black pepper
- Tabasco
- 3 slices bacon, chopped
- 2 Tbs. peanut oil
- 1 lb. shrimp, headed, peeled, and deveined
- Flour
- 1¼ cups sliced mushrooms
- 1 large garlic clove
- 2 tsp. fresh lemon juice
- 1/2 cup thinly sliced scallions
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