Shourba Cup LLC

Dubai, United Arab Emirates

2 cups water1 (14 12 ounce) can chicken broth34 cup half-and-half34 teaspoon salt1 cup regular grits (I used quick grits and they were fine)34 cup shredded cheddar cheese14 cup grated parmesan cheese2 tablespoons butter12 teaspoon Tabasco sauce14 teaspoon white pepper3 slices bacon1 lb medium shrimp, peeled and deveined14 teaspoon black pepper18 teaspoon salt14 cup flour1 cup sliced mushrooms12 cup sliced green onion2 cloves garlic, minced12 cup fat-free low-sodium chicken broth2 tablespoons fresh lemon juice14 teaspoon Tabasco saucelemon wedge Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.Sprinkle shrimp with pepper and salt; dredge in flour.Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.