I’ve always wanted to try shrimp and grits but figured it was impossible to do without cheese and/or heavy cream. That is, until today. I came across this recipe on Skinny Food by Amy and decided to give it a try.
Christopher and I both really enjoyed the shrimp and vegetable mixture. The grits were…interesting. I think I’d like to try them again, maybe at a restaurant, so I know how they’re supposed to taste. The only thing I added to this dish was the pepper.
3T. Fresh lemon juice
1/2 t. Hot sauce (I used Sriacha)
1 1/2lbs. Peeled and de-veined large shrimp
2 Bacon slices, chopped
1 C. Chopped onion
1/2C. Chopped green and red bell pepper
1 1/2t. Minced garlic
1C. Low sodium chicken broth
1/2C. Chopped green onions
1 1/2C. Uncooked quick-cooking grits
3/4C. Shredded sharp cheddar cheese
Black pepper, to taste
Combine first 3 ingredients with a pinch of salt and pepper; 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.
Husband Rating – 2 out of 5 – “The shrimp and veggies were great, the grits were weird.”