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Shrimp and Grits

Shrimp and Grits
Beth Dreiling Hontzas; Buffy Hargett
Prep time 20 mins
Cook time 21 mins
Yield

Makes 4 to 6 servings

The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Ingredients

  • 2 bacon 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

How to Make It

  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.

    Shrimp and Grits
  2. Peel shrimp; devein, if desired. 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.