CAROLINA SHRIMP AND GRITS CORNBREAD FROM MARTHA WHITE®

Carolina Shrimp and Grits Cornbread from Martha White® image

Provided by @MakeItYours

Number Of Ingredients 19

Cornbread
Shrimp
1/2 pound sliced bacon, preferably applewood smoked, cooked and crumbled, reserve drippings
1 large egg
3/4 cup milk
1 tablespoon butter, melted
1 cup shredded sharp cheddar cheese
1 (6 oz.) package Martha White® Cotton Country® Buttermilk Cornbread Mix
1/4 cup roasted red peppers, drained and chopped
1/4 cup chopped green onions
1 tablespoon Pure Vegetable Oil
1 1/4 pounds uncooked medium shrimp, shelled and deveined
Salt and pepper
2 cloves garlic, minced
2 cups sliced mushrooms
1/4 cup chicken broth
1 1/2 tablespoons fresh lemon juice
Hot sauce
Remaining bacon and green onions for garnish

Steps:

HEAT oven to 400º F. Return 2 tablespoons bacon drippings to 10 1/4-inch Lodge cast iron skillet. Stir together egg, milk, 1 tablespoon bacon drippings, butter, cheese, and cornbread mix in medium bowl until well blended. Stir in half the reserved bacon, red peppers and 1/4 cup green onions. Pour into prepared skillet and spread evenly. Bake 20 to 25 minutes, or until golden brown.
HEAT 1 tablespoon bacon drippings and oil in 12-inch Lodge cast iron skillet over medium-high heat until hot. Add shrimp. Sprinkle with salt and pepper to taste. Cook until shrimp turns pink, stirring occasionally, about 2 minutes. Stir in garlic and mushrooms. Cook and stir 2 to 3 minutes. Add broth and lemon juice and cook, stirring, about 1 minute. Stir in hot sauce to taste.
TOP cornbread with shrimp mixture. Sprinkle with remaining crumbled bacon and 1/4 cup green onions. Serve immediately.