WHY IT’S LIGHT In this version of a Southern staple, the grits are enriched with a little butter, but no cheese. The shrimp are cooked in a quick tomato sauce seasoned with smoky bacon, onion, and hot sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, bring 4 1/2 cups water to a boil. Whisk in grits; season with salt and pepper. Reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
Step 2
After grits have cooked 15 minutes, cook bacon in a large skillet over medium heat until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to rendered fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
Step 3
Add tomatoes (with their juice) and remaining 1/4 cup water to skillet; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve immediately over grits, sprinkled with bacon.
fresh vs. frozen
Step 4
Frozen shrimp are a handy and less expensive alternative to fresh. In fact, most “fresh” shrimp have already been frozen and thawed. Look for raw “easy peel” shrimp rather than peeled. They’re already deveined, and the shell helps preserve flavor and texture. Simply thaw them in a cool-water bath, then peel.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 362
Step 7
Fat: 9.5g (4.5g Saturated Fat)
Step 8
Protein: 28.9g
Step 9
Carbohydrates: 39.4g
Step 10
Fiber: 1.1g
