Buffalo Shrimp and Gouda Grits
Arugula with Blueberries and Almonds
Ingredients
- ½ cup quick-cooking grits
- 2 oz Gouda cheese, shredded
- ⅛ tsp pepper
- ½ lb peeled and deveined, large raw shrimp
- 1 small clove garlic, minced
- 1 tsp olive oil
- ¼ cup buffalo sauce (see Note)
- 1 green onion, thinly sliced
Instructions
- Cook grits according to package directions. Stir in cheese and pepper.
- 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 onion.
Side Dish Ingredients
- 3 cups arugula
- ½ cup blueberries
- ¼ cup thinly sliced red onion
- ¼ cup refrigerated lemon vinaigrette
- 2 Tbsp sliced almonds
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
387
|
160
|
547
|
| Fat (g) | 12 | 12 | 24 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 44 | 11 | 55 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 710 | 254 | 964 |
Quick & Healthy Meal Plan
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