Serves 6 (serving size: 1/2 cup grits and about 1/2 cup shrimp mixture)
3 cups water
1 tablespoon butter
3/4 cup uncooked quick-cooking grits
2 ounces grated Parmesan cheese (about 1/2 cup)
5/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 center-cut bacon slices, chopped
1 cup chopped white onion
1 tablespoon minced garlic
1 (8-ounce) package presliced mushrooms
1 pound medium shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
1/4 cup half-and-half
1 tablespoon all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
1/3 cup chopped green onions
How to Make It
Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.
Wow, this was easy and delish! I used the full amount of crushed red pepper (which I love) and hubby said it was just right (he's a tad sensitive to pepper, but he's learning haha.) I used a generous portion of prosciutto since I was out of bacon but other than that, I stuck to the recipe for the shrimp. For the grits, I made them how I like…..half skim milk, half chicken broth and I used stone ground grits (plus the seasoning and cheese!) Easy way to cook…. heat liquids, pour all into a mini crock pot on high for 2hrs. Perfect and other than one stir midway, hands off.
Wonderful dish. We didn't have bacon on hand, so we used ham and we did cut the red pepper by half. This had great savory flavor, rich and was very filling. We will definitely re-do this one, but next time we will make it for guests!
This is fantastic. The first time I followed the recipe exactly and loved it. The next three times I cooked the grits in chicken broth and milk instead of water. Just took it up a notch. Such an easy recipe.
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