I changed up the recipe just a bit to use low sodium bacon, baby bella mushrooms (instead of regular ones) and to use a mixture of water and chicken broth in the grits. Below is my recipe.
Low Country-Style Shrimp
4 slices low sodium bacon
16 oz baby bella mushroom
2 cups cloves garlic, minced
1 1/2 lbs peeled and deveined shrimp
1 cup fat free, reduced-sodium chicken broth
1 tbsp cornstarch
3 tbsp fresh lemon juice
Cook bacon until crisp. Reserve about 1/2 tbsp of the bacon grease and put it in a large skillet. Crumble the bacon and set aside.
Add mushrooms and garlic to the skillet. sauté for about 6 minutes or until the mushrooms are browned and tender. Add the shrimp and cook for about 3 minutes or until they turn pink.
Whisk together the chicken broth and cornstarch; add the broth mixture and the lemon juice to the skillet. Cook for about 2 minutes or until slightly thickened. Stir in bacon and serve this deliciousness over Creamy Parmesan Grits.
Creamy Parmesan Grits
1 3/4 cups water
1 cup milk
1 cup instant grits
1 cup shredded Parmesan cheese
Bring the broth, milk and water to a boil. Add salt and pepper. Whisk in the grits and cook, stirring occasionally for about 20 minutes or until the liquid is absorbed.
Stir in the cheese and you're done!
I served this with sliced French bread and sweet tea, because those are the best accompaniments to a southern meal.
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