The Shrimp and Grits recipe in the current issue of Cooking Light looked yummy so I thought I’d give it a whirl. If you subscribe to Cooking Light, you may notice a few tweaks to their recipe – actually you may not even recognize it. But I had their recipe in mind when I cooked this dish – close enough for me…..
Hubby is not typically fond of the grit – this recipe even won him over….
I cooked (regular – NOT instant) grits with nonfat evaporated milk for creaminess with a little fresh Parmesan cheese added at the end…yum.
Topped with sauteed mushrooms, asparagus, shrimp, and crispy bacon – OMGoodness!
I wrote the instructions for the recipe saying that I sauteed the toppings in the same pan in two steps because I thought people might prefer not getting two pans dirty. In actuality, I cooked the mushrooms and asparagus in one pan and at the same time cooked the bacon and shrimp in another so in the length of time it took to cook the grits, everything else was finished. It was an easy 30 minute meal – my kind of week night dinner.
- 1 12oz can nonfat evaporated milk
- 1½ Cups water
- ¾ Cup regular grits
- ½ Cup fresh Parmesan cheese, grated
- 1 8 oz. box sliced mushrooms
- 1 bunch asparagus, trimmed, and cut in half
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 slices bacon cut into small pieces
- 1 pound medium shrimp, peeled and deveined
- salt and pepper
- bring the milk and water to the boiling point.
- whisk in the grits.
- Cover and simmer for 20 minutes, stirring frequently.
- Remove from heat and stir in the Parmesan cheese.
- Season with salt and pepper.
- While the grits are cooking, saute mushrooms, garlic, and asparagus in olive oil until stems are crisp/tender, about 8 minutes.
- Season with salt and pepper
- Remove from pan and set aside.
- Cook bacon over medium heat until beginning to crisp, add shrimp and cook 3 minutes.
- Drain bacon grease.
- Return mushrooms and asparagus to pan, toss to heat.
- Spoon grits into serving bowl or plate, top with vegetable and shrimp mixture.