First Day of Fall 4 Days Away?

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Make First Day of Fall 4 Days Away?

Although some states in our great country will be experiencing full blown fall in about 4 weeks or less, I don't think we have to stop making deliciously summery and light dinners. I am not ready to start making stews, soups and chowders either......yet ! This next recipe is a wonderful transitional dish because it does convey the idea of a comfort food leaning a bit towards the nod to the upcoming season.  With that being said, this dish is an all year favorite in the South, but now it's that time of year for everyone from Florida to Maine, to enjoy this savory "fallish" dish.

Mississippi Shrimp and Grits

Ingredients

1 cup Grits

4 tbs. Butter

3/4 cup Sharp white cheddar cheese

1/2 cup Parmesan cheese

1 tsp. Cayenne pepper

1 1/2 tbs. Paprika

1 tsp. Tabasco

2 cup bacon; cooked, diced

3 tbs. olive oil

1 tbs. bacon grease; Reserved

1 1/2 lb Shrimp; cleaned, peeled

3 tsp. Garlic; minced

3 cup Button mushrooms; sliced

3 tbs. White wine

2 tbs. Lemon juice

1 cup scallions; Sliced

Directions

Prepare the grits according to package directions. While the grits are still hot, stir in the butter, cheddar cheese, Parmesan cheese, cayenne pepper, paprika, and Tabasco. Set aside in a warm place.

To make the shrimp, heat a saute pan until hot. Add the olive oil and reserved bacon grease from the cooked bacon. Add the shrimp and saute briefly. Stir in the garlic and cooked bacon, then add the mushrooms, white wine, and lemon juice. Toss to combine and cook for 2 minutes to blend flavors. To finish the dish, add the scallions to the shrimp. Place shrimp over the warm grits.

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