Crook's Corner Shrimp and Grits

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. 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. 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. 3

   Sprinkle shrimp with pepper and salt; dredge in flour.

4. 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. 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.