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Shrimp and Grits !!
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 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 |
| 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 |
| 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 |
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
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