Mexican flavors give a fresh twist to this classic Southern dish. And best of all, each serving has only 382 calories!

Source: Midwest Living

Gallery

Recipe Summary test

hands-on:
45 mins
total:
1 hr 15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime zest, lime juice, garlic, salt and chili powder. Add shrimp; toss gently to coat. Refrigerate for 30 minutes, stirring once or twice. Drain shrimp; discard marinade.

    Advertisement
  • Meanwhile, in a large saucepan, combine broth, cornmeal, the water and salt. Bring to boiling, stirring constantly. Reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Stir in half-and-half. Cook, uncovered, 5 to 10 minutes more, stirring frequently, until polenta is thick and tender. Stir in green onion.

  • Meanwhile, in a large skillet, cook bacon, sweet pepper and chopped onion over medium heat until bacon is crisp-cooked, stirring occasionally. Remove bacon and vegetables with a slotted spoon to a plate; keep warm. Add cooking oil to the same skillet, followed by drained shrimp. Cook for 3 to 5 minutes, turning occasionally, until shrimp are opaque. Return bacon and vegetables to skillet and toss to combine.

  • Divide grits among four shallow bowls; top with shrimp mixture. Sprinkle with cilantro, and serve with lime wedges.

Nutrition Facts

382 calories; fat 14g; cholesterol 180mg; saturated fat 5g; carbohydrates 36g; mono fat 4g; poly fat 3g; insoluble fiber 4g; sugars 3g; protein 29g; vitamin a 471.2IU; vitamin c 36.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 20.1mcg; vitamin b12 0.3mcg; sodium 1030mg; potassium 608mg; calcium 133mg; iron 1.5mg.
Advertisement