Community Recipe
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Southern Shrimp and Grits Menu

• Green salad with avocado and tomatoes: Combine 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1/2 cup thinly vertically sliced red onion, and 1 sliced ripe avocado. Combine 2 tablespoons fresh lime juice, 2 teaspoons extra virgin olive oil, 1 teaspoon bottled minced garlic, 1/4 teaspoon sat, 1/4 teaspoon black pepper, stirring with a whisk. Drizzle dressing over salad; toss gently to coat.

• Orange sorbet

GAME PLAN

Total Time: 33 minutes

1. Prepare salad; cover and chill until serving time

2. While water for grits comes to a boil:
• Combine shrimp, lemon juice, and hot sauce
• Chop bacon and green onion
• Shred cheese

3. While shrimp mixture cooks:
• Cook grits

Southern Shrimp and Grits

Shrimp and grits, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.

Photo by: Randy Mayor; Melanie J. Clarke

Ingredients

3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (such as Tabasco)
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup frozen chopped onion
1/4 cup frozen chopped green bell pepper
1 1/2 teaspoons bottled minced garlic

1 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
1 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

Combine first 3 ingredients; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

Cooking Light JANUARY 2004