Every Sunday I try out a new recipe. I’ve had some hits….and some misses. For example, last Sunday, my sister in law, Amber, was in town. As she is a vegetarian, I decided to make Giada’s Mushroom Bolognese. One of my book club friends made it, and it was divine….not so when I prepared it! Amber was a good sport, but it was a reminder to me NOT to serve an un-tried recipe to company. Never. Ever.
Anyway, this Sunday I made a recipe from Cooking Light that I’ve been dying to try for a while. It’s pure comfort food, under 30 minutes to cook, and per the magazine should only be around 500 calories a serving….I know, more than a Lean Cuisine, but it’s Shrimp and Grits! Sort of.
Spicy Shrimp and Grits (Cooking Light, March 2010)
• 3 cups 1% milk
• 1 cup water
• 1 tablespoon butter
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 cup uncooked quick-cooking grits
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 4 slices applewood-smoked bacon
• 1 pound peeled, deveined large shrimp, uncooked
• 1 cup thinly vertically sliced white onion
• 2 cups grape tomatoes, halved
• 1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
• 1/8 teaspoon ground or crushed red pepper
• 1/4 cup green onion strips
1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.
