Shrimp and Grits
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Ingredients
- 1 (14-oz) pkg frozen popcorn shrimp
- 4 slices bacon, chopped
- 2 cups boiling water
- ½ cup quick-cooking grits
- ½ cup shredded Cheddar cheese
- 1 Tbsp butter
- ¼ tsp hot sauce
- 1 (8-oz) pkg sliced mushrooms
- 2 green onions, chopped
- 1 Tbsp minced garlic
- 1 Tbsp all-purpose flour
- 1 cup chicken broth
- 1 small lemon, halved
Instructions
- Bake shrimp according to package directions.
- Cook bacon in a large skillet until crisp; drain, reserving drippings in skillet.
- Meanwhile, whisk grits into boiling salted water in a large saucepan. Reduce heat to low; cover and cook 5 minutes or until thickened. Stir in cheese, butter, and hot sauce.
- Sauté mushrooms in bacon drippings in skillet over medium-high heat 8 minutes. Season with salt and pepper. Add green onions and garlic; cook 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly.
- Add broth to mushrooms in skillet, stirring constantly. Bring to a simmer. Cook and stir just until starts to barely thicken. Add shrimp. Squeeze lemon over shrimp and mushrooms. Top with bacon. Serve over grits. Garnish with more green onions, if desired.
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