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20 minute dinner recipes

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Shrimp & Grits with Tomatillo Sauce

http://www.eatingwell.com/recipes/shrimp_grits_tomatillo_sauce.html

From EatingWell:  May/June 2014

This shrimp and grits recipe get a zesty makeover with a vibrant salsa verde. Any type of whole-grain (or stone-ground) cornmeal will work for these Southern-style grits, but for the best texture, we recommend using medium-ground cornmeal or grits.

4 servings | Active Time: 1 1/4 hours | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add cornmeal (or grits), broth, milk, 1/2 teaspoon salt and pepper. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover, reduce heat to a simmer and cook, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Let stand 5 minutes before serving.
  2. About 30 minutes before the grits are done, preheat broiler to high.
  3. Place tomatillos, onion slices and poblanos on a rimmed baking sheet and broil 3 to 4 inches from the heat source, turning once, until the peppers are blistered and the onion is beginning to color, 5 to 10 minutes.
  4. Transfer the tomatillos to a food processor (or blender); puree until smooth. Transfer to a large saucepan. When cool enough to handle, peel the peppers and remove stems and seeds. Chop the peppers and onion and add to the pureed tomatillos along with the remaining 1/4 teaspoon salt; bring to a simmer over medium heat. Cook, stirring, until thickened, about 5 minutes.
  5. Meanwhile, cook bacon in a large, heavy skillet over medium heat. Remove to a paper-towel-lined plate; crumble. Add shrimp to the pan and cook, turning once, until just cooked through, 3 to 5 minutes.
  6. Stir the bacon and cilantro into the tomatillo sauce. Serve sauce and shrimp over the grits.

Nutrition

Per serving : 331 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 168 mg Cholesterol; 34 g Carbohydrates; 31 g Protein; 6 g Fiber; 709 mg Sodium; 1145 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 3 vegetable, 1/2 lowfat milk, 3 lean meat, 1 fat

Tips & Notes