Shrimp And Grits With Parmesan

Ingredients

• 2 cups Chicken Broth
• 2 cups Half and Half
• 1 cup quick cooking grits
• 1 1/2 cup fresh grated Parmesan cheese
• 1/2 pound bacon
• 1 pound shrimp pealed and deveined (20-25 count work well)
• 1 teaspoons minced garlic
• 1 to 2 cups fresh chopped mushrooms (I like a combination of oyster and button)
• 4 Tbsp white wine (not too dry like a Chardonnay)
• 1 Tbsp fresh squeezed lemon juice

Directions

Directions for the grits

1. Bring half and half and broth to a boil (be careful this will boil over quickly if the heat is too high).
2. Add grits, reduce heat to medium low, cover and cook five minutes.
3. Remove from heat and stir in cheese.

Directions for the shrimp

1. Cook bacon until crunchy. Remove bacon from pan and set aside.
2. Add mushrooms to bacon grease and cook until almost done.

Add garlic and shrimp.

1. When shrimp has turned pink add wine and lemon juice.
2. In a shallow bowl or deep plate spread a little (a lot in my case) of the shrimp mixture on the bottom. Spoon grits over this and top with crumbled bacon.

Notes

Recently we were on vacation in Charleston, SC and ate at a wonderful restaurant called Hyman’s Seafood. While all the food was exceptional, what I enjoyed the most was their Grits Parmesan with shrimp. The recipe below is my adaptation which I think is just as good (better?) than the original. I hope you enjoy it as much as we do!