Southern Shrimp and Grits

This shellfish specialty of the Carolina Low Country, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.

Yield: 6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)

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

Preparation

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

Calories:

408 (28% from fat)

Fat:

12.5g (sat 5.6g,mono 4.1g,poly 1.3g)

Protein:

32.8g

Carbohydrate:

39.9g

Fiber:

2g

Cholesterol:

246mg

Iron:

5.1mg

Sodium:

890mg

Calcium:

154mg