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  • Kymulga Grits Festival Shrimp and Grits

    1 vote
    Kymulga Grits Festival Shrimp and Grits
    Prep: 45 min Servings: 24
    by Martha Little
    8 recipes
    >
    This annual festival held the 1st weekend in May features many grits related food. Of course the grits that are used in the recipes are stone ground Kymulga Grist Mill Grits. This is a beautiful setting on the banks of Talladega Creek. The Shrimp and Grits kitchen is the first to sell out so people line up early to get a bowl. But we also have a Southern Grits Bar that also keeps a line of people until it runs out. We make this grits recipe in batch's to serve 24 people at a time. I think you will enjoy this recipe and tweak it to your own taste. If you want to order grits from Kymulga Grist Mill contact me and I will make it happen for you.

    Ingredients

    • 9 slices bacon, diced
    • 3 oz. vegetable oil
    • 2 lbs. shimp - 3l/35 count, peel and devein
    • 12 oz. mushrooms, sliced
    • 1 bunch green onions, finely sliced
    • 2 1/4 t.. garlic, chopped
    • 3 T. fresh lemon juice
    • 1 1/2 T. hot sauce
    • 1/4 bunch parsley chopped
    • salt and pepper to taste
    • 1 1/2 T Old Bay seasoning
    • 14 servings Kymulga Grist Mill grits (recipe to follow)

    Directions

    1. Saute diced bacon, browning but not crisp. Add oil to bacon drippings. Add shrimp and saute until they start to color. Add mushrooms and onions and saute 5 minutes. Add garlic, lemon juice, hot sauce, parsley, Old Bay seasoning and salt and pepper. Serve over Kymulga Grist Mill stone ground grits.
    2. KYMULGA GRIST MILL GRITS (Serves 24)
    3. 3 qt.s chicken stock
    4. 3 cups grits
    5. 8 oz. Parmesan grits
    6. 1 stick butter
    7. Make grits first and put in crock pot to keep warm. For a party you might want to serve this dish in martini glasses.

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