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 natural, uncured bacon
- 1 large organic red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 to 2 tsp Creole seasoning
- ⅔ cup white wine (or use low-sodium chicken broth)
- 1½ lb wild-caught medium-size shrimp, peeled and deveined
- Juice from 1 lemon
- 2 green onions, chopped
Instructions
- Cook grits according to package directions. Stir in Parmesan cheese, 2 Tbsp butter and garlic salt.
- Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
- Add remaining 1 Tbsp butter to skillet over medium heat. Add bell pepper, garlic and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until wine almost evaporates. Increase heat to medium-high. Add shrimp, and cook 3 minutes or just until shrimp turn pink.
- Stir in lemon juice; sprinkle with green onions.
- Serve shrimp over grits; sprinkle with bacon.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 3 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 450°F.
- Toss together asparagus, olive oil, and salt and pepper to taste in a large greased rimmed baking sheet.
- Bake 8 minutes, turning occasionally, until asparagus are roasted and tender.
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