Bacon Shrimp and Grits
Roasted Salt-and-Pepper Asparagus
Ingredients
- 1½ cups stone-ground grits (see Note)
- 1 cup freshly grated Parmesan cheese (or use Cheddar)
- 3 Tbsp butter, divided
- ½ tsp garlic salt
- 6 slices nitrate-free bacon
- 1 large organic red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp Creole seasoning
- ⅔ cup white wine (or use low-sodium chicken broth)
- 1½ lb wild-caught medium-size shrimp, peeled and deveined
- 1 lemon
- 2 green onions, chopped
Instructions
- Cook grits according to package directions. Stir in cheese, 2 Tbsp butter, and garlic salt.
- Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Drain, reserving drippings in skillet. Crumble bacon, and set aside.
- Add 1 Tbsp butter to skillet over medium heat. Add bell pepper, garlic, and Creole seasoning; cook 2 minutes. Add wine; cook 2 minutes or until wine is almost evaporated. Increase heat to medium-high. Add shrimp, and cook 3 minutes or just until shrimp turn pink.
- Squeeze juice from lemon. Stir lemon juice into shrimp; sprinkle with onions.
- Serve shrimp over grits; sprinkle with bacon.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 3 Tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, and pepper on a large greased rimmed baking sheet.
- Bake 8 minutes, turning occasionally, until asparagus is roasted and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
420
|
76
|
496
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 36 | 3 | 39 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 848 | 99 | 947 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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