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
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
T. Sugs (g)
1
1
2
A. Sugs (g)
0
0
0
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