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Shrimp and Grits

Photo: Plamen Petkov
Prep time 12 mins
Cook time 40 mins
Yield Serves: 4

Ingredients

  • 1 cup whole milk
  • Salt and pepper
  • 1 cup yellow whole-grain cornmeal
  • 2 strips bacon
  • 2 red and/or orange bell peppers, seeded and sliced
  • 4 scallions, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon hot cayenne pepper sauce
  • 1/4 cup grated Parmesan

Nutrition Information

  • calories 292
  • fat 8 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24 g
  • carbohydrate 32 g
  • fiber 4 g
  • cholesterol 158 mg
  • iron 2 mg
  • sodium 1100 mg
  • calcium 197 mg

How to Make It

  1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring.

  2. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble.

  3. Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Sauté until shrimp turn almost opaque, 3 minutes. Remove from heat.

  4. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.