Shrimp & Grits

by Cooking Light

Shrimp & Grits
Shrimp & Grits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups water

  • 1

    tablespoon butter

  • 3/4

    cup uncooked quick-cooking grits

  • 2

    ounces grated Parmesan cheese (about 1/2 cup)

  • 5/8

    teaspoon kosher salt, divided

  • 3/4

    teaspoon freshly ground black pepper, divided

  • 2

    center-cut bacon slices, chopped

  • 1

    cup chopped white onion

  • 1

    tablespoon minced garlic

  • 1

    (8-ounce) package presliced mushrooms

  • 1

    pound medium shrimp, peeled and deveined

  • 1/2

    teaspoon crushed red pepper

  • 1/4

    cup half-and-half

  • 1

    tablespoon all-purpose flour

  • 3/4

    cup fat-free, lower-sodium chicken broth

  • 1/3

    cup chopped green onions

Directions

1. Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm. 2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.

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