Shrimp with Lightened Grits

 

1

can (12 oz) evaporated fat-free milk

3/4

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

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 peeled large shrimp, deveined, thawed if frozen

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained, rinsed

2

cloves garlic, chopped

1/2

teaspoon crushed red pepper flakes

1/2

teaspoon grated lemon peel

• 1 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.
• 2 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.