Friday, May 27, 2011

Shrimp & Grits for one

I'm the only one in my house that will eat grits so this recipe is great for me to make for a quick lunch.

1/4 cup dry stoneground grits
1/2 cup water
1/2 cup chicken stock
pinch of salt and pepper
1/4 cup grated reduced fat sharp cheddar cheese
1 tsp light butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced

Bring the water/stock to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.

While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don't pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.

Pour green onion mixture on top of grits and top with shrimp. Enjoy!

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