Buffalo Shrimp and Gouda Grits
Arugula Salad with Blueberries
Ingredients
- 1½ cups quick-cooking grits
- 6 oz Gouda cheese, shredded
- ½ tsp pepper
- ⅛ tsp salt
- 1½ lb peeled and deveined, large raw shrimp
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ⅔ cup buffalo sauce (see Note)
- 2 green onions, thinly sliced
Instructions
- Cook grits according to package directions. Stir in cheese, pepper, and salt.
- Meanwhile, cook shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 5 minutes or until shrimp turn pink.
- Reduce heat to medium-low; add buffalo sauce, stirring to coat shrimp. Cook 2 to 3 minutes or until thoroughly heated. Serve shrimp over cheese grits. Sprinkle with onions.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 1 red onion, thinly sliced
- 1 cup blueberries
- ¾ cup refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
377
|
117
|
494
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 42 | 8 | 50 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 723 | 247 | 970 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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