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