Low Country Shrimp & Grits

GRITS:
2 cups water
1-½ cups chicken broth
½ cup heavy cream
1 teaspoon Pink Himalayan salt
½ teaspoon black pepper or to taste
1-cup polenta
3 tablespoons unsalted butter
½ cup sharp cheddar cheese, shredded
2/3 cup Provel cheese
2/3 cup smoked sharp cheese, shredded

SHRIMP:
1 pound raw shrimp, peeled and deveined, rinsed and patted dry
6-slices bacon, chopped
1-cup shiitake mushrooms
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove of garlic, minced

1. Bring water, broth and cream to a boil. Add the salt and pepper. Add the polenta and cook until liquid is absorbed, about 20 to 25 minutes. Remove from the heat and stir in butter and cheese.
2. Fry the bacon in a large skillet until brown. Drain well, reserving the bacon grease.
3. In the bacon grease, sauté the mushrooms for 3 minutes.
4. Add the shrimp to the skillet. Cook until the shrimp turns pink.
5. Add the lemon juice, chopped bacon, parsley, scallions and garlic, sauté for 3 more minutes.
6. If desired, serve the grits on top of a cut biscuit in a serving bowl. Add the shrimp. Garnish with parsley.

Serving Size: Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user CHUCKLES0719.