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Shrimp and Grits

Source of Recipe

Adapted from Southern Living


List of Ingredients

• 2 cups water
• 1 (14-ounce) can chicken broth
• 3/4 cup half-and-half
• 3/4 teaspoon salt
• **********************
• 1 cup regular grits
• 1 cup shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon hot sauce
• 1/4 teaspoon white pepper
• (I suggest you double everything below this line)
************************************
• 4 bacon slices ( I also add some Tasso; my Mom
added andouille and said it was great))
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1/2 cup chicken broth ( I added some more toward the end of prep)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce



Recipe

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.
Adapted from: Chef Bill Smith, Chef Bill Smith, Southern Living, APRIL 2004