Crook's Corner Shrimp and Grits
Lauren
ingredients
- 2 cups water
- 1 (14 ounce) can chicken broth
- 3/4 cup half-and-half
- 3/4 teaspoon salt
- 1 cup uncooked regular grits
- 3/4 cup (3 ounces) shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground white pepper
- 3 bacon slices
- 1 pound medium-size fresh 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
- Chopped green onions
directions
- 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.
- 2
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. crumble bacon; set aside.
- 3
Sprinkle shrimp with black pepper and 1/8 teaspoon salt; dredge in flour.
- 4
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. add 1/2 cup green onions, and sauté 2 minutes or until shrimp are lightly browned.
- 5
Stir in 1/2 cup chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
- 6
Serve shrimp mixture over hot cheese grits. top with crumbled bacon and chopped green onions.
Source: Lauren
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