Shrimp and Grits

My mom absolutely LOVES grits; so to surprise her, I made Shrimp and Grits and the end result was AMAZING! It's creamy. spicy, flavorful, and has a subtle shrimp flavor but definitely not overwhelming. This will be my go-to recipe from now on for Shrimp and Grits.

Crook's Corner Shrimp and Grits

(Source: Southern Living)

2 cups water

1 (14-ounce) can chicken broth

3/4 cup half-and-half

3/4 teaspoon salt

1 cup regular grits

3/4 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons butter

1/2 teaspoon hot sauce

1/4 teaspoon white pepper

3 bacon slices

1 pound medium-size shrimp, peeled and deveined

1/4 teaspoon black pepper

1/8 teaspoon salt

1/4 cup all-purpose flour

1 cup sliced mushrooms  (I didn't add mushrooms in mine)

1/2 cup chopped green onions

2 garlic cloves, minced

1/2 cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

1/4 teaspoon hot sauce

Lemon wedges

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Sprinkle shrimp with pepper and salt; dredge in flour.

Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.