Shrimp and Grits

I'm cleaning out picture files.  This was originally posted here, but I want it to be on the recipe blog as well :)  If you don't want to follow an actual recipe, just cook up some cheesy grits.  In another pan sauté some bacon, mushrooms, shrimp and green onions.  Spoon on top of the grits, add a dash of Tabasco, and you have a delicious appetizer, or even a complete meal!

If you do want to follow a recipe, here's my adaptation.

Shrimp and Grits

• 2 cups chicken broth
• 2 cups milk
• 1 cup regular grits
• 3/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon hot sauce
• 1/4 teaspoon white pepper
• 3-4 bacon slices
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 1 pound shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tablespoon flour
• 2 tablespoons lemon juice

Bring the chicken broth and milk to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add the cheeses, butter, hot sauce and white pepper. Set aside and keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Sauté mushrooms in hot drippings 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 brown. Combine 1/2 cup chicken broth and flour, then stir into the shrimp mixture and cook 2 more minutes until thickened, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges