Crook's Corner Shrimp and Grits

Crook's Corner is a restaurant in Chapel Hill, NC. This is a dish served at the restaurant and I found the recipe in the latest Southern Living magazine. I made this last night for dinner and my husband and I went nuts for it, it's the ultimate comfort food. Don't let the long list of ingredients throw you off, this goes together quickly and easily.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  cups water
• 1 (14 1/2ounce) 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
• 1⁄4 teaspoon Tabasco sauce
•  lemon wedge

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; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; 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.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.