BACON-WRAPPED SHRIMP AND GRITS
- 12 jumbo shrimp (about 12 ounces), peeled and deveined
- 6 slices extra-lean turkey bacon, cut in half
- Nonstick cooking spray
- 1 cup skim milk
- â…“ cup frozen peas
- 1 scallion (white and green parts), sliced thin on the diagonal
- ÂĽ cup quick-cooking grits
- 3 slices 2% reduced-fat cheddar singles, such as Kraft
- Salt and freshly ground black pepper
Instructions:
Grits, butter, and cheese have a highly symbiotic relationship. Similar to polenta, grits are simply ground dried corn that is rehydrated and reheated with milk, water, or broth and flavored with cheese, butter, salt, and pepper—and sometimes some other very good things.
- Wrap each shrimp with a piece of the turkey bacon, securing the bacon with a toothpick.
- Heat a large cast-iron skillet over medium heat. When the skillet is hot, spray it generously with cooking spray. Add the prepared shrimp and cook until the bacon is crisp and the shrimp are cooked through, about 3 minutes per side.
-  Meanwhile, bring the milk, peas, and scallions to a boil in a medium saucepan over high heat. Whisk in the grits and reduce the heat to low. Cook, whisking constantly, until the grits are tender, about 5 minutes. Then whisk in the cheese, and season with salt and pepper to taste.
- Divide the grits evenly among 4 dinner plates. Remove the toothpicks from the shrimp, place 3 shrimp on top of each plate of warm grits, and serve.