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!

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
- Cook bacon in a large, nonstick skillet over medium heat for 10 minutes or until crisp.
- Remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet.
- Crumble bacon into small pieces and set aside.
- Sprinkle shrimp with salt & pepper; dredge through flour.
- Sauté mushrooms in hot drippings with oil in skillet for 5 minutes or until tender.
- Add green onions, and sauté for 2 minutes.
- Add shrimp and garlic, sauté for 2 minutes or until shrimp are lightly browned.
- 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.
- Spoon shrimp mixture over hot Cheese Grits & sprinkle with crumbled bacon pieces.
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