Shrimp and Grits Recipe

 

Total Time: 1 hr

Servings: 4

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 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.