For Christmas, a friend gave us a cookbook for newlyweds full of good recipes. The shrimp and grits one sounded really good, and looked sort of fancy…something that might win me good wife points. Of course, I have to make it my own by tweaking things a little bit, and replacing some thing to make it healthier. So, here’s my slightly healthier version.
- half a pound of shrimp, de-shelled and de-veined
- 1/2 c yellow cornmeal
- 1 c skim milk
- 2 1/4 c fat free chicken broth
- 1/3 c low fat cheddar cheese, shredded
- 1/2 tsp crushed red pepper
- 4-5 piece of turkey bacon
- 1-2 tbs EVOO
- 1/2 scallions, chopped
- 3/4 c chopped peppers–we used red and green
- 1/2 c or small can of mushrooms
- 2 tbs flour
- salt and pepper to taste
Bring milk and 1 1/4 c of the chicken broth to a boil. Stir in cornmeal and stir regularly for 15-20 minutes.
Cook the bacon in the olive oil until crisp, allowing the bacon to flavor the oil. Remove bacon and set aside on a paper towel. Add the peppers and saute for 3-4 minutes over medium heat. Add scallions and mushrooms, saute another 2 minutes. Add shrimp, and cook for 2-3 minutes until pink. Stir in flour until everything is well coated. Add remaining 1c of chicken broth and stir slowly until “gravy” thickens a bit. Turn heat to low for another minute. Add salt and pepper to taste.
When polenta has reached desired consistency, stir in cheddar cheese and red pepper. Add salt and pepper to taste.
Dish polenta out, and cover with shrimp and vegetable mixture–be generous with the gravy! Crumble bacon on top and serve hot.
