Shrimp & Gruyere Cheese Grits with Bacon & Mushrooms with Fresh Focaccia!
We always use Jumbo Shrimp (16-20 / lb) for all our Recipes. They are always Plump and Tender. We start out by Sauteing Thick Applewood Smoked Bacon until Crisp...then remove it from the Pan and Lightly Sautee Garlic and Shallots with the Shrimp until Lightly Brown. We set the Shrimp aside and Saute the Mushrooms...then add Shrimp Stock and Reduce so flavor can develop. Finally we whisk in butter until emulsified with the Stock...Add Fresh Herbs and Fresh Squeezed Lemon Juice. When Making the Grits we add Gruyere Cheese as it melts beautufully into the grits and adds a subtle earthy flavor that pairs perfectly with the mushrooms. We package the Grits Separately as well as Extra Fresh Herbs, Fresh Lemon and the Crispy Bacon. This way when you heat up the Shrimp and Grits..we suggest you place the Grits in a Bowl, then add the Shrimp with Mushrooms and Sauce and top it with the Crispy Bacon, Fresh Herbs and Lemon for a perfect taste and combination! To Top it off we include our Freshly Homemade Rosemary Jalapeno Focaccia Bread with Monterey Jack Cheese. We suggest taking a Saute or Egg Pan and Just warm it up on both side giving it a little brown Crust...you will definitely Enjoy this whole Meal...and probably want to order it again!