Thursday, December 22, 2011

Shrimp and Grits

When I was little and we were visiting my grandparents in Houston, we'd have grits as a side dish when we ate dinner at the neighbor's house. Kids in the kitchen, too. I thought grits were disgusting, and the only way I would eat them is to have a big blog of ketchup mixed in. I mean, they were plain. No cheese, no herbs. Slimy yuck. Since moving to the South, I've heard of this mythical dish called Shrimp and Grits. Given my past history with grits, this dish didn't really sound appealing. Then yesterday afternoon, Andrea mentioned that she couldn't wait to make shrimp and grits for dinner. For some reason, that sounded pretty good. Truth be told, everything sounded good because I didn't want to eat much before going to a makeup Weight Watchers weigh-in last night. So I started surfing through the interwebs for a recipe, tweaked it so that it was a bit more Weight Watchers friendly, and came up with this! Oh my gawd, it was good. I will definitely be making this again. I'm sorry I don't have a picture - I was too hungry to stop and take one!

Shrimp and Grits (serves 4 generously - 5 PP per serving)

1 slice bacon, cooked very crispy and crumbled
1 pound medium shrimp, shelled and deveined
1/4 cup AP flour
1/2 t salt and 1 t black pepper
3 cups sliced mushrooms
2 t canola oil
1/2 cup sliced green onions
2 large garlic cloves, minced
1 cup chicken broth
3 T fat free half and half
1/2 lemon, juiced
1 t sriracha chili sauce
Non-stick cooking spray

1. Cook bacon, crumble and set aside (it will top the shrimp and grits)
2. Peel, devein shrimp. Dredge in the flour, salt and pepper.
3. In large skillet, sprayed w/cooking spray, saute the mushrooms over medium high heat until tender. Remove from pan and set aside. Add the canola oil to hot pan. Saute the shrimp until halfway cooked and the shrimp are lightly browned. Add in the garlic and cook for a minute. Add back in the mushrooms and green onions and stir together. Stir in the broth, half and half, lemon and hot sauce. Cook for 2 minutes or until the shrimp are done.

Cheesy Grits (serves 6 - 3 PP a serving)

1 1/2 cups chicken broth
1/4 cup fat free half and half
1 cup of quick cooking grits
1 cup fat free shredded cheddar cheese
1 t sriracha hot sauce
black pepper to taste

In a small sauce pan, heat up the chicken broth until just boiling. Add in the fat free half and half. Whisk in the grits and cook for about 5 minutes, or as instructed on the package. When almost done, stir in the shredded cheese and the hot sauce. Finish cooking until grits are soft. Add pepper to taste.

Spoon the grits on to your plate, top with the shrimp mixture. Sprinkle bacon bits on top. Enjoy!

2 comments:

  1. This sounds delish but it's not fair we did not see what it looked like. Will have to put this on my list of foods to make

    ReplyDelete