Shrimp With Lightened Grits Recipes

Steps:

• In 2-quart saucepan, heat evaporated milk, 1/2 cup of the chicken broth and water to boiling over medium-high heat; stir in grits with wire whisk. Reduce heat to low; cook about 5 minutes, stirring occasionally, until mixture thickens. Remove from heat; cover to keep warm.
• Meanwhile, in 12-inch skillet, cook onion and bacon over medium-high heat about 5 minutes, until bacon is crisp and onion is golden brown. Add remaining chicken broth and all remaining shrimp ingredients except lemon peel. Cook about 3 minutes, stirring occasionally, until shrimp are pink. Remove from heat; stir in lemon peel. Serve immediately over warm grits.

Steps:

• In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
• After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
• To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.