Shrimp and Scallops with Creamy Cheesy Grits

Adapted from Southern Living Magazine, May 2009

Rating:  9.5 out of 10

Creamy Cheesy Grits 

4 tsp. Smart Balance buttery spread or butter, divided use

3 cups low-sodium chicken broth

1/4 tsp. Louisiana hot sauce

1 small garlic clove, grated

1/2 cup stone-ground polenta (grits)

3-1/2 - 4 oz. cheese (I used 2.5 oz. Monterey Jack with jalapenos + 1 oz. aged white cheddar)

2 Tbsp. heavy cream (optional -- I decided not to add it, because it was creamy without it) 

In a small heavy saucepan, heat 2 tsp. Smart Balance, broth, hot sauce and garlic to a boil over medium-high heat.  Gradually whisk in grits and bring back to boil.  Reduce heat to medium-low; simmer 1-1/2 hours, stirring as needed, or till thickened and creamy.  (Mine took almost 2 hours.)  Stir in remaining 2 tsp. Smart Balance, cheese and cream (if using).  Cover and keep hot till serving time.

Shrimp and Scallops in Tomato-Mushroom Wine Sauce

1 lb. shrimp, peeled, deveined (Of course, I used Carolina shrimp, fresh, but frozen will do)

1/2 lb. bay scallops

1-1/2 Tbsp. flour

2-1/2 thick bacon slices, chopped (I used Applewood smoked uncured)

4 oz. mushrooms, sliced

1 tomato, diced (or about 3/4 cup canned diced tomatoes)

1 garlic clove, minced

3 Tbsp. drinking-quality white wine

Big pinch of sea salt

2-1/2 Tbsp. lemon juice

1/4 cup sliced green onions

1 tsp. Louisiana hot sauce (or your favorite hot sauce)

Toss shrimp and scallops in flour; set aside.  In medium saute pan over medium heat, cook bacon till crisp; drain on paper towels, reserving bacon grease.  Saute mushrooms in same pan in bacon drippings.  When mushrooms are starting to brown, add tomatoes.  Bring to boil, add shrimp & scallops; saute 3 minutes, or till they turn pink.  Add garlic, saute 1 minute.  Stir in wine, salt, lemon juice, green onions and hot sauce.  Serve immediately over grits.  Sprinkle the reserved bacon over the shrimp and grits.  Yield:  4 servings