Shrimp and Grits

Cheese Grits

Ingredients:

• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup quick grits
• ½ tsp. pepper
• 1 Tbsp. butter
• 3/4 cup Cheddar cheese, shredded

Preparation:

Bring water and chicken broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5-7 minutes or until thick, stirring occasionally. Stir in butter pepper and cheese. Cover so it stays warm while you make the shrimp.

Shrimp

Ingredients:

• 3 tablespoons fresh lemon juice
• ½ tsp. hot sauce (such as Tabasco)
• ½ cup reduced-sodium chicken broth
• 2 bacon slices, chopped
• 1 medium onion, chopped
• ½ green bell pepper, chopped
• 2 garlic cloves, minced
• ½ cup chopped green onions, divided
• 1 ½ pounds large shrimp, peeled and deveined

Preparation:

1. Combine first 3 ingredients; set aside.
2. Add bacon to a nonstick skillet and sauté over medium heat until crisp.  Transfer the bacon to a plate; set aside. Add the onion, bell pepper and garlic to the skillet with the bacon drippings in it. Cook, stirring occasionally, vegetables for 5 minutes.
3. Stir in shrimp, lemon juice mixture and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
4. Serve shrimp mixture over grits; sprinkle with remaining the green onions and bacon bits.

Makes 6 servings