Shrimp and Grits

I’m going to admit to something. I have a  little addiction that is a bit embarrassing. This addiction is to a British actor. I like to watch his TV shows, movies, read his interviews and I’m quite fond of the numerous blogs that are dedicated to him (the blogs I like more for the intelligent, funny women who run them than for the actor himself). You’re probably wondering why I’m making this confession. Well, one of those blogs had a post recently talking about how wonderful the South is. In that blog she mentioned shrimp and grits, even posting a picture. Now, I’ve heard of this combination before, but I’ve never tried it. But after reading her blog, I decided it was time to give shrimp and grits a go. This may be a new go-to meal in my house, it was so good. I found a recipe online which I used as a base, here is the original recipe. I made some adjustments  to the recipe to make it both gluten free and increase the amount of veggies in the dish.

Shrimp and Grits

Ingredients:

• 2 cups chicken broth
• 1 cup milk
• 3/4 teaspoon salt
• 3/4 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 white rice flour
• 1 cup sliced mushrooms
• 1/2 bell pepper, chopped (red, yellow or orange)
• 1/2 medium white onion, chopped
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce

Directions:

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 5-7 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
2. 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.
3. Sprinkle shrimp with pepper and salt; dredge in rice flour.
4. Sauté mushrooms, white onion, and bell pepper 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.
5. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.