Dinner: Shrimp and Grits

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp and Grits

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 slices bacon, chopped
Peanut oil, optional
1 pound medium shrimp, peeled and deveined
2 tablespoons flour
1 1/4 cups mushrooms, trimmed and sliced
1 large clove garlic, pressed
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce (Recommended: Tabasco)
1/4 cup scallions, thinly sliced
Cooked grits, for serving

Instructions

In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon fat. Add enough peanut oil to the reserved bacon fat to make 1 1/2 tablespoons.) Reserve the skillet and fat. In a medium bowl, toss the shrimp with flour until lightly coated. Heat the reserved skillet and fat over medium-high; cook shrimp until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon; cook 1 minute. Stir in the garlic clove (do not let brown), about 30 seconds. Remove from the heat and stir in the lemon juice, hot sauce, and scallions. Serve immediately over cooked grits. Note: This recipe has been updated and may differ from what was originally published or broadcast. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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