|From: Cmforever (Original Message)||Sent: 4/25/2005 11:28 PM|
|3 cups low-sodium chicken broth|
3/4 cup grits (corsely ground cornmeal)
1/4 cup Boursin Light cheese
2 1/2 teaspoons olive oil
1 bunch scallions, trimmed and thinly sliced
4 cloves garlic, minced
1 pound peeled large shrimp (21-30 per pound)
1 pint cherry tomatoes, halved
Salt and freshly ground black pepper
Bring broth to a boil in a medium saucepan over high heat. Stir in grits reduce heat to low. Cover and cook for 7 minutes, stirring occasionally. Stir in cheese until combined cover and set aside.
While grits are cooking, heat oil in a large nonstick skillet over meduim-high heat. Add scallions, garlic and shrimp and saute` for 2 minutes. Then add tomatoes and cook 1 more minute, or until shrimp turn pink (a sign they are cooked through). Season with salt and pepper to taste.
Divide warm grits among 4 shallow bowls. Using the back of a spoon, make an indentation in each serving and top with 1 cup shrimp mixture.
OK, you know me by now and know I didn't do it exactly this way...LOL
I didn't even know what that cheese was so I used a little less but used Jack in it instead. I think it would be fine without it at all.
I substituted frozen shrimp that I got a great deal on instead of the fresh shrimp.
I didn't have enough scallions so I added a leek that was in my veggie drawer and I only had regular tomatoes so I just chopped them up. It was a very good meal regardless and quite low calorie.
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