GRITS:
1 cup low-fat chicken broth -- 14 oz.
1 cup water
3/4 cup grits
Kosher salt and fresh ground pepper
2 tablespoons heavy cream or whole milk
1/4 cup grated Parmesan cheese
SHRIMP:
10 jumbo shrimp -- cooked *
2 teaspoons Old Bay Seafood Seasoning
1 teaspoon lemon powder -- optional
2 teaspoons extra virgin olive oil
1/2 cup chopped onions
1 teaspoon minced garlic
Kosher salt and fresh ground pepper
1/2 tablespoon all-purpose flour
1/4 cup low-fat chicken broth or water
2 tablespoons finely chopped fresh parsley
1/2 roasted red bell pepper, julienned -- optional garnish

* Purchase cooked peeled and deveined shrimp. Partially thaw undercold running water and transfer to a plate. Sprinkle with Old Bay, and lemon powder if using, and refrgierate up to 1 hour.

Have all ingredients ready before beginning preparation.

GRITS:
In a medium heavy saucepan, bring chicken broth and water to a rolling boil. Gradually add grits, stirring in with a wooden spoon. Reduce heat to medium-low and cook uncovered, stirring frequently, 12-15 minutes or until mixture is thickened. Season with salt and pepper to taste. Remove from the heat and stir in cream and cheese.

SHRIMP:
While grits are cooking, heat oil in a medium non-stick skillet and saute onions and garlic, sprinkled with a little salt and peper, over medium-low heat 3-4 minutes or until softened. Stir in flour, and cook and stir 1 minute. Stir in broth or water, mixing to keep from becoming lumpy and continue cooking 1-2 minutes, stirring frequently.

Add shrimp to the pan and heat through. Serve grits in a large soup bowl and top with shrimp, parsley and red peper if using. Pour pan sauce over all.

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Copyright © 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved