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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Shrimp are a great go-to for lowfat protein. Opt for those farmed in the United States: Foreign farms use potentially harmful antibiotics and chemicals. Ingredients:
2 cups regular grits |
6 cups plus 2/3 cup low-sodium chicken or vegetable stock (amount may vary, depending on grits package directions), divided |
vegetable oil cooking spray |
1/2 cup grated parmesan |
1 tablespoons unsalted butter |
1 pound large local shrimp, shelled and deveined |
juice of 1 lemon |
hot pepper sauce, such as tabasco |
3 slices thick-cut bacon, cut in 1/2-inch dice |
1/3 cup diced red bell pepper |
3/4 cup chopped scallions |
2 tablespoons unbleached all-purpose flour |
1/4 cup dry white wine or additional stock |
1/3 cup chopped fresh parsley |
Directions:
1. Cook grits as directed on package, using about 6 cups stock instead of water. Line a baking sheet with parchment paper; coat paper with cooking spray. Stir Parmesan and butter into grits; season with salt and black pepper. Pour grits onto sheet; smooth into an even layer. Cover and refrigerate until very firm, at least 2 1/2 hours or overnight. Use a 2-inch biscuit or round cookie cutter to cut out 16 cakes; cover cakes and refrigerate. A half hour before serving, heat oven to 300°. In a bowl, toss shrimp with juice and a few shakes of hot pepper sauce. In a large skillet, sauté bacon and bell pepper over medium heat until bacon is light brown but not crisp, about 5 minutes. Remove all but 2 teaspoons bacon fat from pan. Reduce heat to medium-low; add scallions and toss to coat. Sprinkle in flour; sauté, stirring frequently with a wooden spatula, until light brown, 2 to 5 minutes. Add remaining 2/3 cup stock and wine; cook, stirring, until sauce thickens. Season with salt, black pepper and more hot pepper sauce. Add shrimp and any liquid; sauté until just opaque, 2 to 5 minutes, being careful not to overcook. Just prior to serving, transfer grits cakes to a baking sheet; bake until warm through, about 6 minutes. Spoon a bit of sauce and 1 shrimp over each cake; garnish with parsley. Do AHEAD: The grits-cake base of these nibbles needs to firm up in the fridge for at least 2 1/2 hoursand more time is fine. Prep it the night before your party.
2. Per serving: 283 calories, 7 g fat, 3 g saturated fat, 36 g carbohydrate, 2 g fiber, 17 g protein Nutritional analysis provided by Self
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