Mama's In The Kitchen
Shrimp and Grits
Adapted from Southern Living
Servings:6
My Notes: This is not the cream-laden dish you might be used to. It was tasty and received a big two-thumbs up from our six “judges”. I served this with ambrosia salad (the collard greens were PAMd for the sake of time). My changes were doubling the mushrooms, adding extra garlic, and omitting the Tabasco. The hot sauce was passed around the table instead.
2 slices bacon
1 pound medium shrimp, peeled and deveined
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 Cup flour
2 Cups sliced mushroom
2 teaspoons canola oil
1/2 Cup chopped green onion
3 cloves garlic, minced
1 Cup low sodium chicken broth
2 Tablespoons fresh lemon juice
For Grits:
1 14 oz can low sodium chicken broth
1 Cup skim milk
1/2 teaspoon salt
1 Cup uncooked quick-cooking grits
3/4 Cup shredded reduced fat Cheddar cheese
1/4 Cup parmesan cheese, freshly grated
1/4 teaspoon white pepper
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
4. For Grits: Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Cal: 309, (Cal. From fat 19%), Fat: 6g, Fiber: 1g, Chol: 123 mg, Sodium: 764 mg, Protein 30g
Adapted from Southern Living
Servings:6
My Notes: This is not the cream-laden dish you might be used to. It was tasty and received a big two-thumbs up from our six “judges”. I served this with ambrosia salad (the collard greens were PAMd for the sake of time). My changes were doubling the mushrooms, adding extra garlic, and omitting the Tabasco. The hot sauce was passed around the table instead.
2 slices bacon
1 pound medium shrimp, peeled and deveined
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 Cup flour
2 Cups sliced mushroom
2 teaspoons canola oil
1/2 Cup chopped green onion
3 cloves garlic, minced
1 Cup low sodium chicken broth
2 Tablespoons fresh lemon juice
For Grits:
1 14 oz can low sodium chicken broth
1 Cup skim milk
1/2 teaspoon salt
1 Cup uncooked quick-cooking grits
3/4 Cup shredded reduced fat Cheddar cheese
1/4 Cup parmesan cheese, freshly grated
1/4 teaspoon white pepper
1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
4. For Grits: Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Cal: 309, (Cal. From fat 19%), Fat: 6g, Fiber: 1g, Chol: 123 mg, Sodium: 764 mg, Protein 30g
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