Not being a southerner (in geography) I have never prepared Shrimp and Grits. I suppose that makes me a pretty lousy southerner (at heart), though I have enjoyed this dish many times, even in Ohio. I saw this recipe a few weeks ago at Cooking Light and put it on my mental list of dishes to try. Then, I put it on my menu -- three times. Twice it was replaced with something else because of our family's schedule. But, last night I finally made it and after one bite my husband said, "This has to go on the blog" -- a statement that means, "I would most definitely eat this again." It was a five thumbs up dinner, and it was so quick and easy it will definitely make it to the menu again soon. Honestly -- this was a 30-minute meal, even with peeling shrimp. If you buy frozen shrimp, put them in the fridge the night before so they are thawed when you need them.
I admit I changed the recipe a little, and I probably ruined the "low-fativity," but after eating it, I can not imagine having not used regular bacon -- it just put the dish over the top, taste-wise.
Shrimp, Peppers and Grits
4 strips bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-ounce) can diced tomatoes and green chiles, drained
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped green onions
1 2/3 cups milk
16-ounces low-sodium chicken broth
1 cup uncooked quick-cooking grits
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese (I used regular)
Cook bacon in a skillet over medium heat until lightly browned and almost crisp, stirring frequently. Add bell peppers; cook about 8 minutes, stirring occasionally. Add tomatoes; cook 3 minutes. Add shrimp; cook 3-5 minutes. Stir in green onions; keep warm.
While bacon and vegetables are cooking, combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil; reduce heat, and cook for 5 minutes or until thick, stirring occasionally. Stir in cheese. Serve shrimp mixture over grits.
Source: adapted from Cooking Light