Quinoa, Spinach and Walnut Stir-Fry
Shrimp and Grits
A Southern favorite that’s ideal for brunch, lunch or supper, and great for entertaining.
40
4 servings
For the best texture, use stone-ground grits.
Ingredients
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Grits:
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1 1/2 cups water
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1 1/2 cups 2 percent reduced-fat milk
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3/4 cup stone-ground grits
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3/4 cup shredded sharp Cheddar cheese
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3 tablespoons grated Parmigiano Reggiano cheese
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1/4 teaspoon salt
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Freshly ground black pepper
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1/8 teaspoon Tabasco sauce
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Shrimp:
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6 bacon slices, chopped
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1 pound shrimp, peeled and deveined
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2 cups thickly sliced button mushroom
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1/2 cup beer or reduced sodium chicken broth
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1 cup chopped green onions
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1 clove garlic, minced
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1 tablespoon fresh lemon juice
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1/8 teaspoon Tabasco sauce
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Freshly ground black pepper
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2 tablespoons chopped fresh parsley
Instructions
- To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
- To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
- Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
- Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.
Nutritional Info (per serving)
- Calories 430
- Fat 17g
- Saturated Fat 8g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 5g
- Cholesterol 190mg
- Sodium 1320mg
- Potassium 720mg
- Carbohydrates 34g
- Fiber 2g
- Sugars 5g
- Protein 35g
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