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SHRIMP GRAVY WITH GRITS




List of Ingredients



• 1 1/2 LBS FRESH OR FROZEN MEDIUM SHRIMP
  
• 5 SLICED BACON
  
• 1 CUP THINLY SLICED GREEN ONION
  
• 1 MEDIUM GREEN PEPPER CHOPPED, 3/4 CUPS
  
• 4 GARLIC CLOVES MINCED
  
• 1 TABLESPOON FLOUR
  
• 1/4 TEASPOON GARLIC SALT
  
• 1/4 TEASPOONS PEPPER
  
• 12 OUNCES FRESH MUSHROOMS SLICED 4 1/2 CUPS
  
• 3 CUP HOT GRITS
  






Instructions



1. THAW SHRIMP IF FROZEN. PEEL AND DEVEIN SHRIMP. RINSE SHRIMP AND PAT DRY. SET ASIDE.
   
2. IN A LARGE SKILLET, COOK BACON UNTIL CRISP. REMOVE BACON FROM SKILLET, DRAIN ON PAPER TOWELS, RESERVING 2 TABLESPOONS DRIPPINGS IN THE SKILLET. CRUMBLE BACON AND SET ASIDE.
   
3. HEAT RESERVED BACON DRIPPINGS OVER MEDIUM HEAT. ADD GREEN ONION,GREEN PEPPER AND GARLIC, COOK UNTIL TENDER.
   
4. STIR IN FLOUR, GARLIC SALT AND BLACK PEPPER. STIR IN SLICED MUSHROOMS AND SHRIMP. COVER AND COOK ABOUT 5 MINUTES OR UNTIL SHRIMP TURNS PINK AND MUSHROOMS ARE TENDER, STIRRING OCCASIONALLY.
   
5. SERVE IMMEDIATELY WITH COOKED GRITS. SPRINKLE EACH SERVING WITH CRUMBLED BACON.
   
6. MAKES 4 TO 6 SERVINGS.