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Southern Shrimp and Grits

Posted Sep 12 2008 3:56pm

Adapted from Cooking Light, January/February 2004. Guess I'm on a shrimp kick this week. This dish would be good for breakfast, lunch or dinner. A great brunch dish too. The small amount of cheese works out to be about a tablespoon per serving.

3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (such as Tabasco)
1 1/2 lbs. peeled and deveined large shrimp
2 bacon slices, chopped
1 cup chopped onion
1/4 cup chopped green bell pepper
1 1/2 teaspoons bottled minced garlic
1 cup fat-free low-sodium chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
Pinch of kosher salt
1/2 cup (2 oz.) shredded sharp cheddar cheese

1. Combine first 3 ingredients; set aside.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

3. Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining 1/4 cup green onions.

Makes 6 servings.

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