Shrimp and Grits

Bo loves shrimp and grits and these were his favorite we have had yet!

INGREDIENTS

2 C water
1 (14 1/2 oz) can chicken broth
3/4 C half-and-half
3/4 tsp. salt
1 C regular grits (I used quick grits and they were fine)
3/4 C shredded cheddar cheese
1/4 C grated parmesan cheese
2 Tbsp. butter
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper (I used black pepper, just fine)
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 C flour
1 C sliced mushrooms (I didn't have these and just did without, it was still great)
1/2 C sliced green onions
2 cloves garlic, minced
1/2 C fat-free low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. Tabasco sauce
lemon wedge

INSTRUCTIONS

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.

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; (I think I forgot the drippings part...) crumble bacon and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

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 chricken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits fro skillet.

Place grits in bowl topped with shrimp, crumbled bacon and lemon wedges.

Find the original post HERE.