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Prep Time: 20 Minutes Cook Time: 21 Minutes |
Ready In: 41 Minutes Servings: 1 |
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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 |
Directions:
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. 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.
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