Shrimp and Cheese Grits

This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• For Shrimp

• 2  slices bacon
• 1  lb  unpeeled  medium raw shrimp
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup all-purpose flour
• 1  cup  sliced fresh mushrooms
• 2  teaspoons canola oil
• 1⁄2 cup  chopped green onion
• 2  garlic cloves, minced
• 1  cup  fat-free low-sodium chicken broth
• 2  tablespoons fresh lemon juice
• 1⁄4 teaspoon  hot sauce

• For Cheese Grits

• 1 (14 ounce) can  fat-free low-sodium chicken broth
• 1  cup nonfat milk
• 1⁄2 teaspoon salt
• 1  cup  uncooked quick-cooking grits
• 3⁄4 cup  shredded 2% reduced-fat sharp cheddar cheese
• 1⁄4 cup  freshly grated parmesan cheese
• 1⁄2 teaspoon  hot sauce
• 1⁄4 teaspoon white pepper

Directions

1. For Shrimp:
2. Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
3. Peel shrimp and devein, if desired.
4. Sprinkle shrimp with salt and pepper; then dredge in flour.
5. Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
6. Add green onions, and sauté 2 minutes.
7. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
8. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
9. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
10. For Cheese Grits:
11. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.