(Yes, this was originally a breakfast dish.)
In this take from Robert Stehling of Charleston’s Hominy Grill, it all begins with the grits.
Stir more often as the grits thicken.
Credit: Iain Bagwell
Taste and adjust the seasoning.
Keep warm over very low heat.
Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet.
If there is less than 112 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess.
Add the mushrooms and bacon and cook for 1 minute.
Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown).
Stir in the hot sauce, lemon juice, and scallions and remove from the heat.
Divide the grits among 4 shallow bowls and top with the shrimp mixture.
Garnish with additional scallions and serve at once.
