Shrimp And Cheese Grits - cooking recipe

Ingredients

For Shrimp
2 slices bacon
1 lb unpeeled medium 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 onion
2 garlic cloves, minced
1 cup fat-free low-sodium chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
For Cheese Grits
1 (14 ounce) can fat-free low-sodium chicken broth
1 cup nonfat milk
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
3/4 cup shredded 2% reduced-fat sharp cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon white pepper

Preparation

For Shrimp:
Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
Peel shrimp and devein, if desired.
Sprinkle shrimp with salt and pepper; then dredge in flour.
Saute mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
Add green onions, and saute 2 minutes.
Add shrimp and garlic, and saute 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.
For Cheese Grits:
Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.