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Ingredients
- 3 cups low-fat milk
- 2 garlic cloves, pressed, divided
- 1 teaspoon salt
- 3/4 cup quick-cooking grits
- 6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
- 1 1/2 pounds deveined peeled uncooked large shrimp
- 1 cup sliced shallots (about 4 large)
- 1 8-ounce bottle clam juice
- 2 5-ounce packages baby spinach
- Hot pepper sauce
- 1 lemon, cut into wedges
Details
Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Bring milk, 1 garlic clove, and salt to boil
in medium saucepan. Gradually whisk
in grits. Reduce heat to medium-low
and simmer until grits are very tender,
whisking often, about 8 minutes. Season
to taste with salt and pepper.
Meanwhile, cook bacon in large nonstick
skillet over medium heat until crisp, stirring
often. Using slotted spoon, transfer bacon
to paper towels to drain. Pour off all but
1 tablespoon drippings. Add shrimp to
drippings in skillet. Sauté until shrimp are
pink, stirring often, about 1 minute. Sprinkle
shrimp with salt and pepper. Add shallots
and remaining garlic to skillet. Sauté until
shallots are translucent and shrimp are
cooked through, about 2 minutes. Add clam
juice to skillet and bring to boil, scraping up
any browned bits. Add spinach to skillet and
toss just to wilt. Season to taste with salt,
pepper, and hot pepper sauce.
Divide grits among 6 plates. Top with
shrimp mixture and sprinkle with bacon.
Garnish with lemon wedges for squeezing
over and serve.
NOTE: 6 servings; 30 minutes
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