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Sauteed shrimp with Chorizo, Mushrooms, Green Onions & Smoked Apple Wood Bacon on a bed of Cheddar Grits
Ingredients
- 1 lb large unshelled shrimp (prawns)
- 1 bunch green onions
- 2 tbs bulk chorizo sausage (Mexican sausage)
- 8 oz baby portabella mushrooms
- 4 slices smoked apple wood bacon
- 1/8 green bell pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley
- 1/2 tbs lemon juice
- 1 tbs Cajun seasoning
- 1/4 tsp black ground pepper
- 3 garlic cloves
- 4 tbs olive oil
- Grits -
- 1 cup hominy grits (if available) or corn grits, not quick-cook variety
- 1/2 cup cheddar cheese
- 2 tbs butter
- 3/4 tsp salt
Directions
- Preparation-
- Green onions - Wash, discard brown wilted stalks and chop.
- Cilantro & Parsley - Wash & chop.
- Mushrooms - Wipe with a damp cloth and slice.
- Green bell pepper - Wash and chop.
- Cheddar cheese - Shred and set aside.
- Garlic - Peel, discard skin and chop.
- Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.
- Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.
- Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.
- Cooking method -
- Heat a heavy bottomed pan on medium heat - preferably cast iron. Add olive oil and heat for about a minute.
- Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes.
- Add the mushrooms and saute for 4-5 minutes till the mushrooms are limp.
- Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque.
- Add the bacon, cilantro, salt, pepper & lemon juice . Mix well.
- Taste and adjust seasonings.
- To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.
- Enjoy!
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