• Ingredients:
  • 3 cups water
  • 1½ cups vegetable broth
  • 1 cup corn grits
  • 2 tablespoons butter
  • 1/3 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • 8oz package of whole FunGuy white button mushrooms
  • 1 large red onion
  • 4 cloves garlic
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1 small yellow bell pepper
  • 1 lb raw shrimp, shell and heads intact
  • 4 tablespoons olive oil
  • 1 cup white wine
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 lemon
  • Tabasco sauce

Inhospitable weather calls for a FunGuy champignon to get in the kitchen and stir up a soothing bite to eat.

We suggest a bowl of this lemony shrimp and mushrooms with grits recipe with a liberal dose of Tabasco sauce. It’s sure to warm you from the tip of your tongue all the way to your toes!

DIRECTIONS:

  1. Bring water and vegetable broth to a boil on the stove over high heat. Turn the temperature down to medium low and stir in the corn grits. Allow the grits to cook 20-25 minutes, stirring occasionally, until thickened. 
  2. While the grits cook, prepare the vegetables and shrimp. 
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Cut the mushrooms into quarters on a cutting board. Peel and dice the onion and garlic. Remove the stems and seeds before slicing the peppers in rounds. Set aside. 
  4. Peel the shrimp with your fingers and remove the heads and tail. Reserve the shells, heads, and tail to make a quick stock. Take a sharp knife and carefully slice down the back of the shrimp, not all the way through, to remove the vein. Rinse the shrimp, cover and set aside. 
  5. Heat half of the olive oil in large sauté over medium heat. Add half of the garlic and half of the onion and sauté for 1 minute. Add the shrimp shells, heads, and tail to the pan and sauté until they just start to turn pink. Pour the wine into the pan and allow them to simmer for about 10 minutes. Strain the stock into a large bowl and discard the shells, heads, and tails.
  6. By this time the grits should be done cooking. Turn off the heat and stir in the butter, cheese, and season with salt and pepper as needed. Cover and set aside.
  7. Put the same pan back on the heat with the rest of the olive oil on medium. Add the rest of the onion and garlic to the pan and sauté 2 minutes. Add the peppers and mushrooms and sauté another 3-4 minutes. Stir in the tomato paste and sprinkle the flour over everything in the pan, stirring well. Add the shrimp to the pan and cook 1 minute before pouring the reserved shrimp stock into the pan and stirring. Cook 3-4 more minutes or until the sauce has thickened. 
  8. Wash the lemon and zest it. Cut it in half and squeeze the juice over the shrimp and mushrooms and stir again to combine. Taste and season with salt and black pepper as needed.
  9. Spoon the cooked grits into a shallow bowl and top with the shrimp, mushrooms, sauce, a sprinkle of the zest, and a dash of Tabasco sauce on top. 
  10. Serve immediately. 

Note: If no wine is available, or is unwanted, use a cup of water or vegetable stock instead!

Have a Fun meal!