Makeover Shrimp and Grits |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Shrimp and grits is an iconic comfort dish in most parts of the South. These grits have a creamy richness that is so critical to the essence of good shrimp and grits. Lizabeth Elvington â Dillon, South Carolina Ingredients:
1 can (14-1/2 ounces) plus 1/2 cup reduced-sodium chicken broth, divided |
2 cups water |
3/4 cup fat-free half-and-half |
1 cup uncooked old-fashioned grits |
2 center-cut bacon strips |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
1 pound uncooked medium shrimp, peeled and deveined |
1 cup sliced fresh mushrooms |
4 green onions, chopped |
2 garlic cloves, minced |
2 tablespoons lemon juice |
3/4 teaspoon hot pepper sauce, divided |
1/3 cup shredded sharp cheddar cheese |
1/4 cup grated parmesan cheese |
2 tablespoons reduced-fat butter |
1/4 teaspoon white pepper |
Directions:
1. In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside.
3. In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside.
4. Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth.
5. Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon. Yield: 4 servings.
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