Wednesday, April 6

shrimp and grits

trying a new recipe for shrimp and grits this week! 

what you need...
1  (14-oz.) can low-sodium fat-free chicken broth
1  cup  fat-free milk
1/2  teaspoon  salt
1  cup  uncooked quick-cooking grits
3/4  cup  (3 oz.) shredded 2% reduced-fat sharp Cheddar cheese
1/4  cup  freshly grated Parmesan cheese
1/2  teaspoon  hot sauce
1/4  teaspoon  ground white pepper

what to do...
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

shrimp and grits...
what you need (us davis's are without bacon for a while longer!)...
2  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
Grits recipe (See above)

  • what to do...
  • Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon

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