Shrimp and Herb-Cheese Grits
Buttery Asparagus
Ingredients
- 1½ cups gluten-free quick-cooking grits
- 1 (6.5-oz) pkg gluten-free garlic-herb spreadable cheese (see Note)
- 4 slices bacon
- 2 lb peeled and deveined, large raw shrimp
- 2 Tbsp minced garlic
- ½ cup gluten-free chicken broth
- 2 Tbsp chopped fresh parsley
Instructions
- Cook grits according to package directions; stir in cheese until blended. Season with salt and pepper to taste.
- Meanwhile, cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving drippings in skillet. Crumble bacon.
- Sprinkle shrimp lightly with salt and pepper. Cook shrimp in hot drippings in skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Remove from skillet, and keep warm.
- Sauté garlic in skillet just until fragrant. Stir in broth, scraping skillet to loosen browned bits; cook 2 to 3 minutes or until slightly thickened. Add shrimp, bacon, and parsley to skillet; toss. Serve over grits.
Side Dish Ingredients
- 2 (12-oz) pkg asparagus
- 2 Tbsp butter
Side Dish Instructions
- Cook asparagus according to package directions; toss with butter. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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