Southern Shrimp and Grits

Randy Mayor; Melanie J. Clarke
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.

Yield:

6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)

Recipe from

Nutritional Information

Calories 408
Caloriesfromfat 28 %
Fat 12.5 g
Satfat 5.6 g
Monofat 4.1 g
Polyfat 1.3 g
Protein 32.8 g
Carbohydrate 39.9 g
Fiber 2 g
Cholesterol 246 mg
Iron 5.1 mg
Sodium 890 mg
Calcium 154 mg

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.

Note:

Cheryl Alters Jamison and Bill Jamison,

January 2004