A Little Cuisine: Shrimp and Grits

This is an easy dinner, something beyond the usual, and around here it's called comfort food. This is not the usual cream-laden version. I like serving this with a green salad with fruit (think spinach with pear/apple/pomegranate and a light vinaigrette). I changed the ingredients somewhat to fit my family's tastes. If you are a vegetarian who eats fish, omit bacon and sub vegetable broth for a vegetarian version. Try subbing polenta for the grits.

Shrimp and Grits
adapted from Southern Living

Servings: 6
2 slices bacon

1 pound medium shrimp, peeled and deveined
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 Cup flour
2 Cups sliced mushrooms
2 teaspoons canola oil
1/2 Cup chopped green onion
3 garlic cloves, minced
1 Cup low sodium chicken broth
2 Tablespoons fresh lemon juice

For Grits:

1 14 oz can low sodium chicken broth
1 Cup skim milk
1/2 teaspoon salt
1 Cup uncooked quick-cooking grits (find in the oatmeal section of your grocery)
3/4 Cup shredded extra sharp Cheddar cheese
1/4 Cup shredded Parmesan cheese

1/4 teaspoon pepper

Cook bacon in cast iron pan until crisp. Remove bacon, drain on paper towels, and crumble. Reserve 1 teaspoon of bacon drippings in pan.

Peel shrimp; devein if necessary. Sprinkle shrimp with salt and pepper; dredge in flour.

Saute mushrooms in hot drippings with oil in pan 5 minutes or until tender. Add green onions and saute 2 minutes. Add shrimp and garlic, saute 2 minutes or until shrimp are lightly browned. stir in broth and lemon juice and cook for 2 more minutes, stirring to deglaze bottom of skillet. Spoon shrimp mixture over Cheese grits, sprinkle with crumbled bacon and serve.

For Cheese Grits: Bring 3 first ingredients plus 1 1/3 Cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Reduce heat to low and simmer, stirring occasionally for 10 minutes or until thickened. Stir in cheeses and pepper and serve.