SHRIMP AND SEARED GRITS

FOR THE SEARED GRITS:
3/4 cup uncooked quick-cooking grits
3 cups skim milk
1/8 teaspoon salt
vegetable cooking spray
FOR THE BROWNED FLOUR:
1/4 cup plus 3 tbsp all-purpose flour
FOR THE SHRIMP:
1 1/2 pounds unpeeled medium-size fresh shrimp
vegetable cooking spray
1 teaspoon oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1/8 teaspoon ground red pepper
2 cups canned low-sodium chicken broth
1 tablespoon lemon juice
1/4 cup plus 3tbsp water

TO PREPARE THE SEARED GRITS:
Combine uncooked grits, milk, and salt in a saucepan; stir well. Cook, uncovered, over medium-low heat until thickened, stirring often. Spread in a 9-inch square pan coated with cooking spray. Cover; chill until firm.

FOR THE BROWNED FLOUR:
Sprinkle flour in an 8-inch square pan.

Bake at 350 degrees F for 12-15 minutes, stirring occasionally, until light browned. Set aside, and let cool.

TO PREPARE THE SHRIMP:
Peel and devein shrimp; set aside.

Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and chopped bell peppers; saute until tender.

Add parsley, thyme, red pepper, chicken broth, and lemon juice; bring to a boil. Reduce heat, and simmer, uncovered, 8 minutes.

Add shrimp to vegetable mixture, and stir well.

Combine browned flour and water; stir well. Add to shrimp mixture, stirring well. Cook over medium heat, stirring constantly, 8-10 minutes, until mixture is thickened.

TO FINISH THE SEARED GRITS:
Cut chilled grits into 6 rectangles. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add rectangles; cook 3 minutes on each side or until browned, turning gently.

Serve shrimp mixture over Seared Grits.

Makes 6 servings
Source: Cooking Light Cookbook; 1994