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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds. 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 |
Directions:
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.
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