Ingredients
1
can (12 oz) evaporated fat-free milk
3/4
cup no-salt-added chicken broth
1
cup water
3/4
cup uncooked quick-cooking corn grits or instant polenta
1
medium onion, sliced
1
slice bacon, chopped
1
lb uncooked large shrimp, peeled, deveined, thawed if frozen
1
can (14.5 oz) Muir Glen™ organic no-salt-added diced tomatoes, drained
2
cloves garlic, chopped
1/2
teaspoon crushed red pepper flakes
1/2
teaspoon grated lemon peel
Preparation
In 2-quart saucepan, heat evaporated milk, 1/2 cup of the chicken broth and water to boiling over medium-high heat; stir in grits with wire whisk. Reduce heat to low; cook about 5 minutes, stirring occasionally, until mixture thickens. Remove from heat; cover to keep warm.
Meanwhile, in 12-inch skillet, cook onion and bacon over medium-high heat about 5 minutes, until bacon is crisp and onion is golden brown. Add remaining chicken broth and all remaining shrimp ingredients except lemon peel. Cook about 3 minutes, stirring occasionally, until shrimp are pink. Remove from heat; stir in lemon peel. Serve immediately over warm grits.
