Gunner's Shrimp and Grits
Gunner
One of Biggy’s favorite recipes
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 use quick grits and they are fine)
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1/2 teaspoon Tabasco sauce
- 4 slices bacon
- 1 1/2 lbs shrimp, peeled and deveined
- 1/4 cup flour
- 1 cup mushrooms sliced
- 1/2 cup green onion sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
directions
- 1
Bring first 4 ingredients to a boil in a saucepan; whisk in grits; reduce heat and simmer 10 minutes or until thickened, add cheddar cheese and next 4 ingredients; set aside but keep warm.
- 2
Cook bacon in a large skillet until crisp; remove bacon and drain. Reserve 2 tbls of drippings in skillet; crumble bacon and set aside.
- 3
Sprinkle shrimp with pepper and salt; dredge in flour.
- 4
Saute mushrooms in drippings 5 minutes, add green onions and saute 2 minutes; add shrimp and garlic and saute 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 browned bits from skillet.
notes
Serve in a bowl with bacon crumbled on top!!!!
Source: Gunner
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