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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the Southern classic. Ingredients:
2 cups water |
1 cup fat-free half-and-half |
4 teaspoons butter, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup quick-cooking grits |
1/4 cup ketchup |
1 tablespoon honey |
2 teaspoons lemon juice |
1/2 to 1 teaspoon hot pepper sauce |
3 celery ribs, chopped |
1 medium onion, chopped |
1 pound uncooked medium shrimp, peeled and deveined |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
2. Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture.
3. Stir cheese into grits. Serve shrimp mixture with grits. Yield: 4 servings.
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