Shrimp and Grits

By Kathy Johnson

Ingredients

• 2 bacon slices
• 1 pound unpeeled, medium-size raw shrimp
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 cup sliced fresh mushrooms
• 2 teaspoons canola oil
• 1/2 cup chopped green onions
• 2 garlic cloves, minced
• 1 cup low-sodium, fat-free chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon hot sauce
• Cheese Grits
• 1 (14-oz.) can low-sodium fat-free chicken broth
• 1 cup fat-free milk
• 1/2 teaspoon salt
• 1 cup uncooked quick-cooking grits
• 3/4 cup (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground white pepper

Details

Servings 4
Preparation time 35mins
Cooking time 71mins

Preparation

Step 1

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.

2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.

Cheese Grits
1. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.