How To Make Hominy Grill’s Pan-Fried Shrimp & Grits - Best Recipe | Charleston Magazine

Name: How To Make Hominy Grill’s Pan-Fried Shrimp & Grits - Best Recipe | Charleston Magazine
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

charlestonmag.com

Keywords

Charleston SC
Guide
Magazine
official
Charleston South Carolina
weddings
lifestyle
restaurants
photography
shopping

View full recipe on charlestonmag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at charlestonmag.com.

Share this recipe:

Cooking tools:

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

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

How To Make Hominy Grill’s Pan-Fried Shrimp & Grits - Best Recipe | Charleston Magazine

Keywords

Ingredients

Ready to cook this?

More Like This