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.