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Shrimp with Lightened Grits
Shrimp with Lightened Grits
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Prep Time:
15 minutes
Total Time:
25 minutes
Delicious shrimp and tomato dish served over creamy grits, ready in just 25 minutes!
Ingredients:
  • 1 can (12 oz) evaporated fat-free milk
  • 3/4 cup no-salt-added chicken broth
  • 1 cup water
  • 3/4 cup uncooked quick-cooking corn grits or instant polenta
  • 1 medium onion, sliced
  • 1 slice bacon, chopped
  • 1 lb uncooked large shrimp, peeled, deveined, thawed if frozen
  • 1 can (14.5 oz) Muir Glen™ organic no-salt-added diced tomatoes, drained
  • 2 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon peel
Instructions:
  • In a 2-quart saucepan over medium-high heat, bring evaporated milk, 1/2 cup of chicken broth, and water to a boil. Whisk in grits and reduce heat to low. Cook for about 5 minutes until mixture thickens, stirring occasionally. Remove from heat and cover to keep warm.
  • In a 12-inch skillet, sizzle onions and bacon over medium-high heat for about 5 minutes until bacon is crispy and onions turn golden brown. Stir in all other shrimp ingredients except lemon peel. Cook for around 3 minutes, stirring occasionally until shrimp are pink. Take it off the heat and mix in lemon peel. Serve right away over steaming grits.

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