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.
