Shrimp and Grits

Yield: Makes 4 to 6 servings
Cook time: 21 Minutes
Prep time: 20 Minutes

Ingredients

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
Cheese Grits

Preparation

1. 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.

2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.

3. 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.

Creamy Cheese Grits

Yield: Makes 6 to 8 servings
Cook time: 15 Minutes
Prep time: 10 Minutes

1/2 (8-ounce) block sharp Cheddar cheese, shredded (about 1 cup)
1/2 (8-ounce) block Monterey Jack cheese, shredded (about 1 cup)
1/2 cup half-and-half
1 tablespoon butter
1/4 teaspoon pepper

Preparation

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.

*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.