Crook's Corner Shrimp and Grits

Here is another version of this Southern classic by Crook's Corner in Chapel Hill, NC. I found the recipe in a 2004 Special Edition of Southern Living. It is sooo good that I could not resist including their version of the scrumptious dish. Don't let the long list of ingredients deter you, it really goes together quickly. What a spectacular showing this would make at your next Brunch. It's fabulous for dinner also.

• 2 Cups Water
• 14 Ounces Chicken Broth *
  
• 3/4 Cup Half and Half
• 3/4 Teaspoon Salt
• 1 Cup Grits
• 3/4 Cup Cheddar Cheese, shredded
• 1/4 Cup Parmesan Cheese, grated
• 2 Tablespoons Butter
• 1/2 Teaspoon Tabasco Sauce
• 1/4 Teaspoon White Pepper
• 3 Slices Bacon
• 1 Pound Shrimp, peeled and deveined
• 1/4 Teaspoon Black Pepper
• 1/8 Teaspoon Salt
• 1/4 Cup Flour
• 1 Cup Mushrooms, sliced
• 1/2 Cup Green Onions, sliced
• 2 Cloves Garlic, minced
• 1/2 Cup Chicken Broth *
  
• 2 Tablespoons Fresh Lemon Juice
• 1/4 Teaspoon Tabasco Sauce
• Lemon Wedges

1. Bring first 4 ingredients 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 and next 4 ingredients; set aside but keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Saute mushrooms in hot drippings 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 brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

* Commercial chicken and beef base will soon be available at FoodieAffair.com