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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition. Ingredients:
2 slices bacon |
1 lb unpeeled medium 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 onion |
2 garlic cloves, minced |
1 cup fat-free low-sodium chicken broth |
2 tablespoons fresh lemon juice |
1/4 teaspoon hot sauce |
1 (14 ounce) can fat-free low-sodium chicken broth |
1 cup nonfat milk |
1/2 teaspoon salt |
1 cup uncooked quick-cooking grits |
3/4 cup shredded 2% reduced-fat sharp cheddar cheese |
1/4 cup freshly grated parmesan cheese |
1/2 teaspoon hot sauce |
1/4 teaspoon white pepper |
Directions:
1. For Shrimp:.
2. Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
3. Peel shrimp and devein, if desired.
4. Sprinkle shrimp with salt and pepper; then dredge in flour.
5. Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
6. Add green onions, and sauté 2 minutes.
7. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
8. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
9. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
10. For Cheese Grits:.
11. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
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