Southern Shrimp and Grits

 

Yield:

6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)

 

Ingredients

3 tablespoons fresh lemon juice

1/2 teaspoon hot sauce (such as Tabasco)

1 1/2 pounds peeled and deveined large shrimp

2 bacon slices, chopped

1 cup frozen chopped onion

1/4 cup frozen chopped green bell pepper

1 1/2 teaspoons bottled minced garlic

1 cup fat-free, less-sodium chicken broth

1/2 cup chopped green onions, divided

5 cups water

1 1/2 cups uncooked quick-cooking grits

1 tablespoon butter

1 teaspoon salt

3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

Combine first 3 ingredients; set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.