This was a yummy new favorite!!! I pulled this recipe from a Rachel Ray magazine a while back and hadnt tried it until last night. It was so full of flavor and very creamy. When thing I will change for next time was to cut down on the leom juice, it really only needed a tablespoon rather thn 2, so it's not too overpowering with lemon. Other than that, it was GREAT! Hope you enjoy it as much as the Corder family did. CHEERS!
Shrimp and Grits
Makes 4-6 servings
Prep 20 min., Cook:21 min.
2 bacon slices
1 lb. unpeeled, medium size raw shrimp
1/8 tsp salt
1/4 tsp pepper
1/4 cup all purpose flour
1 cup sliced mushrooms
2 tsp canola oil
1/2 cup green onions
2 garlic cloves, minced
1 cup low-sodium, fat free chicken broth
2 TBSP fresh lemon juice
1/4 tsp hot sauce
Cheese Grits
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. Saute mushrooms in hot drippings with oil in skillet 5 minutes or until tender.
Add green onions, and saute 2 minutes.
Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Spoon shrimp mixture over hot cheese grits; sprinkle with crumbled bacon.
"Shrimp and Grits is What's Delectable for Dinner Tonight!"
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