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