- 2 slices center-cut bacon
- 1/2 cup thinly sliced green onions
- 1 clove garlic, minced
- 3/4 lb medium-size shrimp, peeled and deveined
- 1/2 cup fat-free, reduced-sodium chicken broth
- 1.5 tsp cornstarch
- 1.5 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Cook bacon in a large deep skillet over medium heat 2-4 minutes or until crisp. Remove bacon, reserving 1 tsp drippings in skillet. Crumble bacon; set aside. Add green onions and garlic to skillet. Saute approx 6 minutes. Add shrimp; cook 2-3 minutes or just until shrimp turns pink. Whisk together chicken broth and cornstarch; add broth mixture and lemon juice to skillet. Cook 2 minutes or until slightly thickened. Stir in bacon and parsley. Serve over Creamy Parmesan Grits. Makes 2 servings.
- 1 cup fat-free, reduced sodium chicken broth
- 1 cup 2% reduced-fat milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup uncooked stone-ground grits
- 1/4 cup freshly grated Parmesan cheese
- Hot sauce (optional)
Bring broth and milk to a boil in heavy saucepan; add salt and pepper. Whisk in grits; cook, stirring occasionally, 20 minutes or until liquid is absorbed. Stir in cheese and hot sauce. Makes 2 servings.