This has quickly become one of my favorite southern dishes, as the combination of flavors mesh so amazingly well together. It is pure southern comfort on a plate! If you like shrimp, you will thoroughly enjoy this!

Pictured here with the addition of scallops

Ingredients

• 2 bacon slices
• 1 pound peeled, deveined, medium-size shrimp
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup all-purpose flour
• 1 cup sliced fresh mushrooms
• 2 tsp canola or extra-virgin olive oil
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1/4 tsp hot sauce
• Cheese Grits

Directions

1. Cook bacon in a large, nonstick skillet over medium heat for 10 minutes or until crisp.
2. Remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet.
3. Crumble bacon into small pieces and set aside.
4. Sprinkle shrimp with salt & pepper; dredge through flour.
5. Sauté mushrooms in hot drippings with oil in skillet for 5 minutes or until tender.
6. Add green onions, and sauté for 2 minutes.
7. Add shrimp and garlic, sauté for 2 minutes or until shrimp are lightly browned.
8. Stir in chicken broth, lemon juice and hot sauce. Cook for an additional 5 minutes, or until broth is thickened a bit, stirring to loosen particles on bottom of skillet.
9. Spoon shrimp mixture over hot Cheese Grits & sprinkle with crumbled bacon pieces.

Recipe adapted from Bill Smith, Executive Chef at Crook’s Corner, Chapel Hill, North Carolina