Low Country Shrimp & Grits
The recipe Low Country Shrimp & Grits could satisfy your Southern craving in approximately 45 minutes. Watching your figure? This gluten free recipe has 404 calories, 42g of protein, and 20g of fat per serving. This recipe serves 6 and costs $5.03 per serving. 95 people were glad they tried this recipe. If you have lemon juice, low fat milk, salt, and a few other ingredients on hand, you can make it. A couple people really liked this morn meal. It is brought to you by Normal Cooking. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is tremendous. Low-country Shrimp and Grits, Spicy Low-Country Shrimp and Grits, and Low Country Shrimp and Grits with Stewed Tomatoes are very similar to this recipe.
Servings: 6
Ingredients:
1 tablespoon cornstarch
5 cups fat-free, reduced-sodium chicken broth, divided
16 oz package sliced fresh mushrooms
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 cup thinly sliced green onions
3 tablespoons fresh lemon juice
2¼ cups 2% reduced-fat milk
1 cup freshly grated Parmesan cheese
¾ teaspoon pepper
¾ teaspoon salt
1½ lb medium shrimp, peeled and deveined
1½ cups uncooked stone-ground grits
4 slices center-cut bacon
Equipment:
sauce pan
frying pan
whisk
Cooking instruction summary:
Bring 4 c of broth and milk to a boil in a heavy saucepan; add salt and pepper. Whisk in grits. Cook, stirring occasionally, 20 minutes or until liquid is absorbed. Meanwhile, Cook bacon in a large, deep skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon, reserving ½ tablespoon drippings in skillet. Crumble bacon, and set aside. Add mushrooms, green onions and garlic to skillet; sauté 6 minutes or until mushrooms are browned and tender. Add shrimp; cook 3 minutes or just until shrimp turn pink. Whisk together remaining chicken broth and cornstarch; add broth mixture and lemon juice to skillet. Cook 2 minutes or until slightly thickened. Stir in bacon and parsley. Stir cheese into grits. Serve shrimp mixture over cheese grits.
Step by step:
1. Bring 4 c of broth and milk to a boil in a heavy saucepan; add salt and pepper.
2. Whisk in grits. Cook, stirring occasionally, 20 minutes or until liquid is absorbed. Meanwhile, Cook bacon in a large, deep skillet over medium heat 5 to 6 minutes or until crisp.
3. Remove bacon, reserving ½ tablespoon drippings in skillet. Crumble bacon, and set aside.
4. Add mushrooms, green onions and garlic to skillet; sauté 6 minutes or until mushrooms are browned and tender.
5. Add shrimp; cook 3 minutes or just until shrimp turn pink.
6. Whisk together remaining chicken broth and cornstarch; add broth mixture and lemon juice to skillet. Cook 2 minutes or until slightly thickened. Stir in bacon and parsley. Stir cheese into grits.
7. Serve shrimp mixture over cheese grits.
Nutrition Information:
covered percent of daily need
