Shrimp & Grits, Crook's Corner Style!

I know! It's about time that I included a grits recipe! This one is a simple low country fisherman's dinner (or even breakfast or lunch)! Crook's Corner restaurant in Chapel Hill/Carrboro, NC is said to be the birthplace of shrimp & grits; I don't know if this is fact or fiction; but this version is certainly one of the first shrimp & grits recipes to be published! Crook's Corner has served this recipe in the style of the late chef, Bill Neal, for more than 25 years.

Serves 4
Ingredients:
• Two cups water
• One (14 ½ oz) can chicken broth
• 3/4 teaspoon salt
• ¾ cup Half-n-Half
• 1 cup regular grits (not quick cooking)*
• 3/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon hot sauce (or to taste)
• 1/4 teaspoon white pepper
• 3 bacon slices
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• 1 cup sliced mushrooms
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1/2 cup low-sodium, fat-free chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce (or to taste)
• Lemon wedges

Bring the water, broth, half & half, and salt 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, Parmesan cheese, butter, hot sauce and white pepper. 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.

Sprinkle shrimp with pepper and salt; dredge in flour.
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. Stir in 1/2 cup chicken broth, lemon juice, and 1/4 teaspoon hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
*Notes from Patti: Stone ground grits are best for this recipe. I also add a pinch or two of nutmeg to the grits.