Shrimp & Grits

By calypan

by Cooking Light

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

Preparation

Step 1

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.