360
calories per serving
Active
time 25 minutes
Total
time 30 minutes
Makes 5 Main-Dish Servings
21/3
cups whole milk
Salt and
pepper
1 cup
quick-cooking grits (not instant)
6 slices
bacon, chopped
1 bunch
green onions, thinly sliced
2 garlic
cloves, finely chopped
1 small red
bell pepper, finely chopped
1 lb.
frozen shelled and deveined raw shrimp, thawed
1½ tsp.
Louisiana-style hot sauce
1.
In 4-quart saucepan on
medium-high, heat 2 cups milk, 2 cups water, and 1/8
teaspoon salt to simmering. Whisk in grits. Cover; reduce heat to medium-low.
Cook 10 minutes, or until liquid is absorbed and grits are tender, stirring
often. Keep warm.
2.
In 12-inch skillet on
medium-high, cook bacon 5 to 7 minutes, or until brown and crisp, stirring
occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate.
Discard all but 2 tablespoons fat in skillet.
3.
To same skillet, add
green onions, garlic, and ¼ teaspoon freshly ground black pepper. Cook 2 minutes,
stirring occasionally. Add bell pepper; cook 2 minutes, stirring often. Stir in
shrimp and remaining 1/3 cup milk; cook 5 to 6 minutes,
or until shrimp just turn opaque, scraping up browned bits. Remove from heat.
Stir in bacon and hot sauce.
4.
To serve, spoon grits
into shallow bowls; top with shrimp. Garnish with additional green onions and
hot sauce, if desired.
Each
serving about 22 g
protein, 35 g carbohydrate, 14 g total fat (6 g saturated), 2 g fiber, 141 mg
cholesterol, 856 mg sodium.