Makeover Shrimp and Grits

By Totlxtc

Ingredients

• 1 * 1 can (14-1/2 ounces) plus 1/2 cup reduced-sodium chicken broth, divided
• 2 * 2 cups water
• 3/4 * 3/4 cup fat-free half-and-half
• 1 * 1 cup uncooked old-fashioned grits
• 2 * 2 center-cut bacon strips
• 1/4 * 1/4 cup all-purpose flour
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 pound uncooked medium shrimp, peeled and deveined
• 1 * 1 cup sliced fresh mushrooms
• 4 * 4 green onions, chopped
• 2 * 2 garlic cloves, minced
• 2 * 2 tablespoons lemon juice
• 3/4 * 3/4 teaspoon hot pepper sauce, divided
• 1/3 * 1/3 cup shredded sharp cheddar cheese
• 1/4 * 1/4 cup grated Parmesan cheese
• 2 * 2 tablespoons reduced-fat butter
• 1/4 * 1/4 teaspoon white pepper

Preparation

Step 1

* In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally.
* Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside.
* In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside.
* Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth.
* Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon. Yield: 4 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 1-1/4 cups grits with 1/2 cup shrimp mixture equals 423 calories, 12 g fat (6 g saturated fat), 165 mg cholesterol, 784 mg sodium, 46 g carbohydrate, 2 g fiber, 32 g protein.