INGREDIENTS
3 cups water
1 TBSP. butter
3/4 cup uncooked quick-cooking grits
1/2 cup Parmesan cheese
5/8 tsp. salt, divided
3/4 tsp. black pepper, divided
2 bacon slices, chopped
1 cup chopped onion
1 TBSP. minced garlic
1 (8-oz.) package sliced mushrooms
1 lb. medium shrimp, peeled and deveined
1/2 tsp. crushed red pepper
1/4 cup half-and-half
3/4 cup low sodium chicken broth
1/3 cup green onions, chopped
DIRECTIONS
Bring water and butter to a boil in a small saucepan.
Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat.
Stir in cheese, 1/4 tsp. salt and 1/2 tsp. black pepper; cover. Keep warm.
Cook bacon in large nonstick skillet; cook until crisp.
Add white onion, garlic, and mushrooms to pan; cook until mushrooms begin to turn brown and give off liquid, stirring frequently.
Add shrimp and red pepper; cook 3 minutes.
Combine half-and-half and flour in a small bowl, stirring until smooth.
Add broth, flour mixture, remaining 3/8 tsp. salt, and 1/4 tsp. black pepper to pan; bring to a boil.
Cook until slightly thickened.
Top with green onions. Serve shrimp mixture with grits.
Serves 4-6.
