Shrimp and Grits

Ok, so I’ve been MIA for a while…but I found this delicious Shrimp and Grits recipe from Southern Living and I just had to share.  The boyfriend and I made it this weekend.  It was incredibly easy and is TO DIE FOR!!!!!  Hope you enjoy!

The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Prep Time: 20 minutes
Cook Time: 21 minutes
Yield: Makes 4 to 6 servings

1.  Ingredients

• 2  bacon slices  (we actually used about 4 slices)
• 1  pound  unpeeled, medium-size 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 onions
• 2  garlic cloves, minced
• 1  cup  low-sodium, fat-free chicken broth
• 2  tablespoons  fresh lemon juice
• 1/4  teaspoon  hot sauce
• Cheese grits

2.  Preparation

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

2. Peel shrimp; devein, if desired. (We actually just went ahead and bought the shrimp deveined)  Sprinkle shrimp with salt and pepper; dredge in flour.

3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

RGL