Shrimp and Grits

I love shrimp. I love grits.  I wasn’t born or raised in the south but I love grits like a southerner.  This recipe seemed like a perfect fit for us.  It was perfect.  Spicy and flavorful.  yum!
shrimp and grits-1
Spicy Shrimp and Grits
adapted from Cooking Light
  • 3 cup 2% milk
  • 1 cup water
  • 1 Tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup grits, uncooked
  • 1/2 cup parm cheese, grated
  • 4 slices bacon
  • 1 lbs shrimp, peeled
  • 1 cup onion, sliced
  • 2 cup grape tomatoes, halved
  • 1 tsp hot sauce
  • 1/8 tsp crushed red pepper

Heat a medium saucepan over medium high heat and add milk, water, butter, 1/4 t salt and 1/8 t pepper.  Bring combination to a simmer and slowly add grits and continuously stir with a whisk. 

Reduce heat to medium and cook until thick.  This should take 4 minutes.  Remove from heat and add parmesan.

Meanwhile, cook bacon in skillet over medium heat.  Remove the bacon from the pan and add the shrimp to the drippings in the pan, cook for about two minutes on each side or until shrimp is opaque.  Remove the shrimp.

Add onion to the pan and sauté for a minute. Crumble the bacon and add it to the pan along with the tomatoes, a 1/4 t salt and 1/8 t pepper.  Sauté for 2 minutes.

Return the shrimp to the pan with the hot sauce and red pepper and cook for a minute.  Serve the shrimp on top of the grits.

Nutritionals (Serves 4-1 c grits and 1 1/2 c shrimp) Cals: 510, Fat: 15.9, Protein: 41, Carb: 49, Fiber: 2.4
shrimp and grits-4