Shring and Grits With Spicy Green Beans

3 cup water

¾ cup uncooked quick-cooking grits

2 ounces grated parmesan cheese (about ½ cup)

5/8 teaspoon kosher salt, divided

¾ teaspoons freshly ground black pepper, divided

2 center-cut bacon slices, chopped

1 cup chopped white onion

1 tablespoon minced garlic

1 (8-ounce) package presliced mushrooms

1 pound medium shrimp, peeled and deveined

½ teaspoon crushed red pepper

¼ cup half-and-half

1 tablespoon all- purpose flour

¾ cup fat-free, lower-sodium chicken broth

1/3 cup chopped green onions

1.      Bring 3cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook for 5 minutes, stirring frequently. Remove from heat. Stir in cheese, ¼ teaspoon salt, and ½ teaspoon black pepper; cover. Keep warm.

2.      Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining ¼ teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.

FOR THE SPICY GREEN BEANS

Heat 2 teaspoons olive oil in a large non-stick skillet over medium-high heat. Add 1½ pounds haricots verts or green beans. Cook 3 minutes or until lightly browned. Add 1 tablespoon minced fresh garlic and ¼ teaspoon crushed red pepper. Remove from heat; stir in 1½ teaspoons white wine vinegar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.