Shrimp And Cheese Grits

• 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

1. For Shrimp:
2. 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.
3. Peel shrimp and devein, if desired.
4. Sprinkle shrimp with salt and pepper; then dredge in flour.
5. Saute mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
6. Add green onions, and saute 2 minutes.
7. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly browned.
8. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
9. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
10. For Cheese Grits:
11. 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.

shrimp, bacon, shrimp, salt, pepper, flour, mushrooms, canola oil, green onion, garlic, chicken broth, lemon juice, hot sauce, grits, chicken broth, nonfat milk, salt, grits, cheddar cheese, parmesan cheese, hot sauce, white pepper

Taken from www.food.com/recipe/shrimp-and-cheese-grits-279577 (may not work)