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Crooks Corner Shrimp and Grits

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Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • 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 $
  • 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.

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