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Crook's Corner Shrimp and Grits

Ingredients

  • 2 cups water
  • 1 14 1/2 ounce can chicken broth
  • 3/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1 cup regular grits I used quick grits and they were fine
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon white pepper
  • 3 slices bacon
  • 1 lb medium shrimp peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup flour
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onion
  • 2 cloves garlic minced
  • 1/2 cup fat-free low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Tabasco sauce
  • lemon wedge

Instructions

  1. Bring the first 4 ingredients to a boil in a medium saucepan; gradually whisk in the grits; reduce the heat and simmer, stirring occasionally, 10 minutes or until thickened; add the cheddar cheese and the next 4 ingredients; set aside but keep warm.
  2. Cook the bacon in a large skillet until crisp; remove and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
  3. Sprinkle the shrimp with pepper and salt; dredge in flour.
  4. Saute the mushrooms in the hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add the shrimp and garlic and saute 2 minutes or until the shrimp are lightly brown; stir in the chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
  5. Divide the grits into 4 large, shallow soup bowls; divide the shrimp mixture into four servings and place on top of the grits; top each serving with crumbled bacon and serve with lemon wedges.