2 cups water
2 cups chicken stock or 1 (16-ounce) can low-sodium, fat-free chicken broth plus more as needed
1/4 cup heavy cream
1 cup grits (not instant)
3/4 teaspoon kosher salt
3/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
2 tablespoons unsalted butter, softened
2 dashes bottled hot sauce, or to taste
Salt and fresh-ground white pepper, to taste
4 slices apple-wood smoked bacon (I use Smoked Turkey Wing Meat)
1/2 cup self-rising flour
1/2 teaspoon fresh-ground black pepper, plus more to taste
1 pound shrimp, peeled and deveined
1/2 cup chopped yellow onions
1/4 cup chopped green bell peppers
1 cup sliced button or baby bella mushrooms
1/2 cup chopped scallions, divided
4 cloves garlic, minced
1/2 cup good white wine, plus more as needed
1/2 cup chicken or beef stock or low-sodium broth, plus more as needed
Juice of 1/2 lemon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot sauce, or to taste
Salt, to taste
Lemon wedges, for garnish
Cajun seasoning, for garnish
To make grits: Combine water, 2 cups chicken stock or a can of broth, and cream in a large saucepan over medium-high heat. Bring to a boil and slowly whisk in grits.
Add kosher salt, cheeses, butter and hot sauce and stir to combine. Reduce heat to medium low and cook 15 minutes or until grits are tender. If too thick, add a little chicken stock and stir to combine. Season with salt and pepper. Keep warm over low heat.
To make shrimp: In a large skillet over medium heat, cook the bacon until the fat is rendered and the bacon is browned. Remove bacon and drain all but 1 tablespoon fat from the skillet. Chop bacon into bits; set aside
Combine flour and 1/2 teaspooon black pepper. Place shrimp in flour mixture and cover with flour. Let sit about 5 minutes to absorb some of the flour; this helps thicken the final dish.
Meanwhile, in skillet with bacon drippings, add yellow onions, bell peppers and mushrooms. Sauté about 3 minutes over medium heat until soft. Add 1/4 cup chopped scallions and garlic and sauté 2 minutes more.
Turn heat to medium high. Remove shrimp from flour and shake off any excess. Add shrimp to skillet and sauté about 2 minutes or until shrimp are lightly browned.
Add 1/2 cup white wine and, using a wooden spoon, stir to loosen browned bits from bottom of pan. Stirring constantly, slowly add 1/2 cup stock or broth, lemon juice, Worcestershire and hot sauce. Cook about 2 more minutes. If too thick, add more stock or wine, as desired. Season with salt and pepper.
To serve, spoon grits onto 4 plates. Top with shrimp mixture. Garnish each with a portion of bacon bits and 1 tablespoon scallions. Add a lemon wedge to each plate and dust the rim of the plate with Cajun seasonings. Makes 4 servings.
Per serving: 594 calories, 50 percent calories from fat, 33 grams total fat, 18 grams saturated fat, 320 milligrams cholesterol, 26 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 24 grams net carbs, 47 grams protein, 1353 milligrams sodium.