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Shrimp and Grits
Shrimp and Grits
Author: Reverend Eric
Ingredients
- 2 C water
- 1 (14½ oz.) can chicken broth, fat-free low-sodium
- ¾ C half-and-half
- ¾ t salt
- 1 C white grits
- ¾ C cheddar cheese, shredded
- ¼ C parmesan cheese, grated
- 2 T butter
- ½ tTabasco sauce
- ¼ t white pepper
- 3 slices bacon
- 1 lb 21-25 Shrimp, peeled and deveined
- ¼ t black pepper
- ⅛ t salt
- ¼ C flour
- 1 C mushrooms, sliced
- ½ C green onion, sliced
- 2 cloves garlic, minced
- ½ C chicken broth, fat-free low-sodium
- 2 T fresh lemon juice
- ¼ t Tabasco sauce
- Garnish with lemon wedge
Instructions
- Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.
- Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
- Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
- Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
7availability of ingredients
6.5specialized cooking utensils required
10
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