Toothsome Tuesday

Saturday was a ugly day - cold, rainy, and depressing. We were supposed to attend a community potluck but none of us felt much like being social. What we all needed was some good comfort food and a night in. BUMD and I got the comfort food; the kids were less convinced. I guess Shrimp and Grits is more of an adult taste. The first time I heard of the dish, I couldn't imagine how that combination could possibly work. Boy, was I wrong. It's divine. BUMD declared this to be the best version he's ever tasted. I agree - it's a keeper.

Shrimp & Grits

2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
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 chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce

Bring water, chicken broth, half-and-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 and parmesan cheeses, 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 chicken broth, lemon juice, and 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.

Serves 4

Recipe courtesy Southern Living magazine.