Shrimp and Grits

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon flour all-purpose
• 1 tablespoon garlic minced
• 0.3 cup spring onion chopped
• 0.3 cup half and half 
• 0.6 teaspoon kosher salt divided
• 0.8 cup beef broth fat-free
• 8 ounce mushrooms 
• 0.5 cup parmesan cheese grated
• 0.8 cup quick-cooking grits uncooked
• 1 pound shrimp deveined peeled
• 2 slices bacon chopped
• 3 cups water 
• 1 cup onion white chopped

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring 3 cups water and butter to a boil in a small saucepan.
2. Whisk in grits; cover and cook 5 minutes, stirring frequently.
3. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
4. Cook bacon in a large nonstick skillet over medium-high heat until crisp.
5. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently.
6. Add shrimp and red pepper; cook 3 minutes.
7. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth.
8. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions.
9. Serve shrimp mixture with grits.