(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.