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Shrimp and Grits recipe

Ingredients:
        Grits-
• 5 cups chicken broth
• 1 & 1/4 cups 5 minute Grits
• 8oz block cream cheese
• 3 TBS unsalted butter
• 1 tsp salt
         Shrimp-
• 2lbs frozen jumbo shrimp, peeled, deveined, & tail-off
• 2 cups self rising flour
• 1 & 1/2 TBS garlic powder
• 1 & 1/2 TBS onion powder
• 1/2 TBS black pepper
• 1 & 1/2 tsp celery salt
• 1 & 1/2 tsp smoked paprika
• 1/2 tsp red pepper
• 1 & 1/2 tsp baking soda
• 2 eggs
• 3 TBS heavy cream
• 1 cup peanut oil

Toppings:
-Butter garlic sauce (5 TBS melted butter with 2 freshly minced garlic cloves, used as topping and to cook mushrooms)
-Pepper Jack cheese
-1lb white mushrooms
-1lb bacon
-1 bunch of green onions

Directions:
Thaw shrimp in cold water while you prep your ingredients.
           In a large bowl, pour in: flour, shrimp seasonings, and baking soda, and whisk.  In a separate bowl, beat 2 eggs, then add 3 TBS heavy cream and mix well. Cut your bacon into 1 inch pieces and place them in a large frying pan. Cook on medium to high heat until they're golden, then remove from the pan(about 7 minutes). Add 1 cup of peanut oil to the pan with the bacon grease, and keep on high heat.
          Strain your (thawed) shrimp and pat dry. Toss the shrimp in the egg mixture, then transfer to the flour mixture. Once they're fully coated, add to the pan with oil. Cook on high heat for 5 minutes, and flip halfway through cooking. Remove from pan and place on a wire rack or papertowel covered plate.
           Melt 5 TBS of butter in a microwave safe cup, along with 2 minced garlic cloves. Put to the side.
          In a medium-sized pot, add 3 TBS of butter and melt. (If you dont do this step first, your grits will stick to the pot!)Then add 5 cups of chicken broth, 1 & 1/4 cup of grits, and 1 tsp salt. Bring to a boil, then cover, and cook on low. Stir occasionally to keep it from sticking. Once it has fully cooked(about 5 minutes), add the block of cream cheese(Do this last, or your grits will not turn out right). Stir until melted, then turn off the eye.
In a large pan, saute your mushrooms on high heat, in 2 TBS of the butter and garlic sauce you prepared for the topping. Add salt and pepper to taste, about 1/4 tsp each. Cook for about 5 minutes until they're darker and reduced in size.
Chop your fresh green onions. Now make your plate, and ENJOY!!

*Tips
-For a milder version, omit the red pepper and use cheddar cheese instead of pepper jack.


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