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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SHRIMP, PEPPERS AND CHEESE GRITS Recipe

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This recipe for SHRIMP, PEPPERS AND CHEESE GRITS is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green (or yellow) bell pepper strips
10 oz. can diced tomatoes and green chilies, drained (Ro-Tel)
1-1/2 lbs. uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
1-2/3 cups fat-free milk
16 oz. can fat-free, less sodium chicken broth
1 cup uncooked quick-cooking grits
1 cup shredded reduced-fat sharp cheddar cheese
Directions:
Directions:
1. Cook bacon in a skillet over medium heat 3 minutes or lightly browned, stirring frequently.
2. Add bell peppers; cook 10 minutes, stirring occasionally.
3. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes.
4. Stir in green onions; keep warm.
5. Combine milk and broth in a saucepan. Bring to a boil, and stir in grits. Bring to a boil again; reduce heat, and cook for 5 minutes or until thick, stirring occasionally.
6. Stir in cheese. Serve shrimp mixture over grits.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
1 cup grits and 1-1/4 cup shrimp mixture for a serving.

Kathleen's Art Cafe serves a similar Shrimp and Grits.

I like as an entree also.

 

 

 

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