Shrimp and Creamy Grits
Ingredients
- 2 cups quick-cooking grits
- 1 cup freshly shredded Parmesan cheese
- 6 Tbsp butter, divided
- 1 tsp garlic salt
- 6 slices bacon, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tsp Creole seasoning
- 1 cup white wine (or use chicken broth)
- 2½ lb peeled and deveined, medium-size raw shrimp
- 2 Tbsp lemon juice
- 4 green onions, chopped
Instructions
- Cook grits according to package directions. Stir in cheese, 4 Tbsp butter, and garlic salt. Cover and keep warm.
- Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels.
- Add 2 Tbsp butter to skillet over medium heat. Add bell peppers, garlic, and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until liquid is almost evaporated. Increase heat to medium-high.
- Add shrimp, and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice; sprinkle with onions.
- Serve shrimp mixture over grits; sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
397
|
397
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 29 | 29 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 927 | 927 |
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