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.
