Shrimp and grits - Southern comfort with less calories.
Shrimp and grits!! I did it! As Southern as I could get it way up here in the Pacific Northwest. I asked A. what he wanted for dinner and this was his vote. A challenge he was surprised I was willing to tackle:) Warm and comfy.Easy Shrimp and Grits With Sweet Peppers
(Recipe adapted from one at Whole Foods Markets)
3 slices Bacon - Yup! Bacon! Use what ever kind you like, pepper, turkey, whatever.
1 cup white or yellow grits (I used white grits)
Salt and ground black pepper to taste
1 small yellow onion, sliced
2 cloves garlic, chopped
2 green or red bell peppers, cored, seeded and sliced
1/3 pound peeled and deveined raw shrimp (fresh or frozen and thawed)
2 tablespoons lemon juice
2 teaspoons hot sauce, plus more for serving (optional)
Directions:
Cook bacon in a large, deep skillet over medium heat, flipping once, until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Pour off and reserve all but one teaspoon bacon fat from skillet. Set aside off heat.
Meanwhile, bring 3 1/2 cups salted water to a boil in a medium pot. Whisk in grits, reduce heat to medium low and simmer until thick and tender, 6 to 8 minutes. (Some grits have different cooking times, so adjust water and cooking time as needed.)
Reheat the one teaspoon bacon fat over medium-high heat; add onions, garlic, peppers, salt and pepper and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Move onion mixture to one side of the skillet and add another teaspoon bacon fat. Add shrimp, season with salt and pepper and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Add lemon juice and hot sauce. Toss shrimp and onion mixture together. Spoon hot grits into bowls and top with shrimp mixture. Crumble bacon over the top and serve with additional hot sauce on the side.
Seriously, simple, pretty cheap, wicked quick and darn tasty!! I can't remember the last time I ate baco. My, my, what a treat!
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