Low-Country Shrimp and Grits

Ingredients

  • 4 center-cut bacon slices, chopped
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 8 ounces cremini mushrooms, quartered
  • 5 garlic cloves, chopped
  • 3 1/4 cups unsalted chicken stock, divided
  • 3/4 cup black coffee
  • 1/2 cup lower-sodium tomato juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon kosher salt, divided
  • 2 tablespoons cornstarch
  • 1 pound peeled and deveined medium shrimp
  • 2 cups whole milk
  • 1 cup uncooked quick-cooking grits
  • 1/2 cup chopped seeded tomato
  • 2 green onions, chopped

 

 

How to Make It

  • Step 1
  • Cook bacon over medium-high heat until crisp. Add onion, thyme, mushrooms, and garlic; sauté 6 minutes or until onions and mushrooms are golden brown. Add 1 1/4 cups chicken stock, coffee, next 4 ingredients (through red pepper), and 1/8 teaspoon salt. Bring to a boil; reduce heat, and simmer 4 minutes. Add cornstarch, stirring with a whisk until smooth. Add shrimp; simmer 4 minutes or until shrimp are done.
  • Step 2
  • Bring remaining 2 cups stock, remaining 1/8 teaspoon salt, and milk to a boil in a medium saucepan; add grits, stirring with a whisk. Reduce heat, and simmer 5 minutes, stirring frequently with a whisk.
  • Step 3
  • Place 1/2 cup grits in each of 4 shallow bowls; top each serving with 1 cup shrimp mixture. Sprinkle each serving with 2 tablespoons tomato and about 1 tablespoon green onions

 

 

 

 

 

 

 

 

 

 

 

 Grilled Shrimp Caesar Salad

Ingredients
  • 1/4 cup canola mayonnaise (such as Hellmann's)
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1 oil-packed anchovy fillet, drained and mashed to a paste
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1/2 small garlic clove, minced
  • 7 teaspoons extra-virgin olive oil, divided
  • Cooking spray
  • 1 pound peeled and deveined extra-large shrimp
  • 2 ounces whole-wheat French baguette, cut into 8 slices
  • 10 cup baby romaine lettuce

 

How to Make It
  • 1. Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.
  • 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well-marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well-marked.
  • 3. Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings