Shrimp and Creamy Grits
Ingredients
- 2 cups quick-cooking grits
- 1 cup freshly shredded Parmesan cheese
- 6 Tbsp butter, divided
- 1 tsp garlic salt
- 6 slices bacon, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp Creole seasoning
- 1 cup dry white wine (or use chicken broth)
- 2½ lb peeled and deveined medium shrimp
- 2 Tbsp fresh lemon juice
- 4 green onions, chopped
Instructions
- Cook grits according to package directions. Stir in Parmesan, 4 Tbsp butter and garlic salt.
- Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp.
- Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels.
- Add remaining 2 Tbsp butter to skillet over medium heat. Add bell peppers, 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 mixture over grits; sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 1 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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