A delightful twist on the classic shrimp and grits, this recipe features creamy polenta topped with sautéed shrimp and a savory mushroom sauce.
Cook the bacon in a large skillet over medium heat until crispy. Remove, crumble, and set aside, reserving the drippings.
Cooking the bacon first allows you to use its drippings for added flavor in the dish.
Season the shrimp with salt and pepper, then coat lightly in flour.
Lightly coating the shrimp in flour helps create a slight crust when sautéed.
Sauté the mushrooms in the reserved bacon drippings and canola oil until tender.
Adding a bit of oil to the bacon drippings prevents burning and enhances the flavor.
Add the green onions and garlic to the skillet and sauté briefly.
Sautéing the garlic and onions releases their flavors into the dish.
Add the shrimp to the skillet and cook until lightly browned.
Avoid overcooking the shrimp to keep them tender and juicy.
Stir in the chicken broth, lemon juice, and hot sauce, scraping the skillet to deglaze.
Deglazing the skillet incorporates all the flavorful bits into the sauce.
Bring the milk and water to a boil in a saucepan, then whisk in the polenta. Cook until thickened.
Whisking continuously prevents lumps in the polenta.
Stir in the cheddar cheese, parmesan cheese, and white pepper into the polenta.
Adding the cheese at the end ensures it melts smoothly into the polenta.
Serve the shrimp mixture over the creamy polenta, garnished with crumbled bacon.
Serve immediately for the best texture and flavor.
