Shrimp and Grits

Ingredients

• 1 lb peeled/deveined large shrimp, tails removed
• 1 clove garlic
• 2 lemons, for juice/wedges
• 4 slices thick-cut bacon
• 4 cups water
• 1 cup quick-cooking grits
• ¾ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 3 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt, divided
• 8 oz sliced fresh white mushrooms
• ¼ teaspoon pepper
• ½ teaspoon smoked paprika
• ½ cup unsalted chicken broth (or stock)
• ½ teaspoon hot pepper sauce
• ¼ cup sliced fresh green onions

Steps

1. Thaw shrimp. Chop garlic finely. Juice 1 lemon (1 tablespoon); cut remaining 1 lemon into wedges. Chop bacon coarsely (wash hands).
2. Place water in 2-quart saucepan; bring to a boil on high. Reduce heat to low and add grits, whisking continuously. Cook 2–3 minutes, whisking frequently, until tender. Stir in both cheeses, 2 tablespoons butter, and ½ teaspoon salt; cover and set aside.
3. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook and stir 6–7 minutes until crisp. Transfer bacon to paper towel–lined plate, leaving drippings in pan.
4. Add mushrooms and garlic to pan. Cook and stir 2–3 minutes until mushrooms are golden. Season shrimp with pepper, paprika, and remaining ½ teaspoon salt; add to pan (wash hands). Cook and stir 2 minutes. Add lemon juice, broth, hot sauce, and remaining 1 tablespoon butter; cook and stir 1–2 more minutes until sauce thickens and shrimp are pink and opaque.
5. Divide grits among serving bowls; top evenly with shrimp and sauce. Garnish with bacon, green onions, and lemon wedges. Serve.