Bacon Shrimp and Grits
Roasted Salt-and-Pepper Asparagus
Ingredients
- ¾ cup gluten-free quick-cooking grits
- ½ cup freshly grated Parmesan cheese (or use Cheddar)
- 1½ Tbsp butter, divided
- ¼ tsp garlic salt
- 3 slices bacon
- 1 small red bell pepper, finely chopped
- 1 clove garlic, minced
- ½ tsp gluten-free Creole seasoning (such as Cajun's Choice)
- ⅓ cup white wine (or use gluten-free chicken broth)
- ¾ lb raw medium-size shrimp, peeled and deveined
- ½ lemon
- 1 green onion, chopped
Instructions
- Cook grits according to package directions. Stir in cheese, 1 Tbsp butter, and garlic salt.
- Meanwhile, 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 ½ 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
- 1 lb asparagus, trimmed
- 1½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, and desired amount of salt and pepper on a large greased rimmed baking sheet.
- Bake 8 minutes, turning occasionally, until asparagus is roasted and tender.
Gluten Free Meal Plan
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