Southern Shrimp & Grits

This is a very well known dish around here. The last time I had this was at Commander’s Palace in New Orleans in a BBQ Shrimp form with brie mixed in the grits. It was decadent and wonderful!

DH’s dad gave us a bunch of frozen shrimp and at first, I was going to make a Shrimp Scampi. However, after watching a throwdown for Shrimp & Grits, DH and I changed our minds.

We knew that we couldn’t have the heavier versions featured, so I turned to Cooking Light online for some inspiration and I found a great recipe! I will say, the only thing we will do next time is omit the bell peppers. DH and I agreed that it just tasted like it didn’t belong in there at all.

Southern Shrimp & Grits
Source: Cooking Light

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

Directions:

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.

Nutritional Information
Serves 6

Calories: 408, Fat: 12.5 g, Fiber: 2g
POINTS*: 9