Makeover Shrimp and Grits

(from Healthy Cooking magazine)

1 can reduced-sodium chicken broth

2 cups water

3/4 cup fat-free half-and-half

1 cup uncooked grits

2 bacon strips

1/4 cup flour

1/4 tsp pepper

1 lb uncooked medium shrimp, peeled and deveined

1 cup sliced fresh mushrooms

4 green onions, chopped

2 garlic cloves, minced

2 Tbsp lemon juice

3/4 tsp hot pepper sauce

1/3 cup shredded sharp cheddar cheese

1/4 cup grated Parmesan cheese

2 Tbsp reduced-fat butter

1/4 tsp white pepper

In large heavy saucepan, bring can of broth, water, and half-and-half to a boil. Slowly whisk in grits. Reduce heat and simmer for 15-20 minutes, whisking frequently.

Meanwhile, in a large nonstick skillet, cook bacon. Remove to paper towels to drain. Crumble bacon. (I cook my bacon in the microwave.)

In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat. Set aside.

Saute mushrooms in the bacon drippings (or in olive oil if used microwave for bacon). Add the onions, garlic, and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice and 1/4 tsp pepper sauce.

Stir the cheeses, butter, white pepper, and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon.


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