A lighter version of Shrimp & Grits
Steve & I came up with this recipe last month after visiting Charleston for New Years.
While in SC, we enjoyed quite a few helpings of shrimp and grits.
When we got home, we were craving more shrimp and grits
which our waistlines didn’t NEED… if ya know what I mean!
So we came up with this LIGHTER version of our favorite recipe.
Ingredients for shrimp:
4 slices center cut bacon, diced
2 tsp minced garlic
1 shallot, finely diced
1 lb shrimp, peeled and deveined, seasoned with salt and pepper
Ingredients for grits:
6 c. water
1 Tbsp salt
1/2 Tbsp pepper
1 1/2 c. grits
1/4 stick of butter
1 c. reduced fat extra sharp cheddar, shredded (reserve 1/8 c)
Directions For Cheese Grits:
Bring salted water to boil. Add grits and pepper, stir for 30 seconds. Turn down heat to a simmer and cover. Cook until water absorbed, don’t let the grits dry out, add milk if needed. Cook about 20 minutes. When finished cooking, stir in butter and cheese.
Directions For Shrimp recipe:
While grits are cooking…
Cook bacon in skillet over medium heat until brown.
Remove from skillet and set aside.
Add garlic and shallot to skillet and sauté for 2 minutes.
Add shrimp to garlic and shallot in skillet.
Cook 2 minutes per side (max) until pink.
Don’t overcook the shrimp.
Plate the food…
Place grits in base of bowl, top with shrimp. Sprinkle with reserved cheddar and bacon.