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May 8, 2009

CHEESE GRITS AND SHRIMP

CHEESE GRITS AND SHRIMP

3 bacon slices
1 pound unpeeled, medium-size raw shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce

Instant grits to serve four people
Grated cheddar cheese
Garlic salt

Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet.
Crumble bacon. Make instant grits according to package directions; while warm stir in grated cheese and garlic salt to taste; keep warm.

Peel shrimp; devein, if desired.
Sprinkle shrimp with salt and pepper; dredge in flour.

Sauté mushrooms in hot drippings with oil in skillet five minutes or until tender.
Add green onions, and sauté two minutes.
Add shrimp and garlic, and sauté two minutes or until shrimp are lightly browned.

Stir in chicken broth, lemon juice, and hot sauce, and cook two more minutes, stirring to loosen particles from bottom of skillet.
Spoon shrimp mixture over hot cheese grits; sprinkle with crumbled bacon.

Adapted from March 2009 Southern Living.

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