Shrimp and Grits with Bacon
Lemony Spinach Salad
Ingredients
- ¾ cup quick cooking grits
- 1½ cups low fat milk
- 1½ cups water
- ¼ tsp salt, divided
- ¼ plus ⅛ tsp pepper, divided
- 2 slices center cut bacon
- ¾ lb peeled and deveined, large raw shrimp
- 1 Tbsp minced garlic
- ¼ cup low sodium chicken broth
Instructions
- Cook grits according to package directions using milk and water; stir in ⅛ tsp salt and ¼ tsp pepper.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving drippings in skillet. Crumble bacon.
- Sprinkle shrimp with ⅛ tsp each salt and pepper. Cook shrimp in hot drippings in skillet over medium-high heat 1 to 3 minutes 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 and bacon to skillet; toss. Serve over grits.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp fresh lemon juice
- ¾ tsp Dijon mustard
- 1 small clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
- ¼ cup thinly sliced red onion
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, garlic, salt, and pepper in a large bowl. Add spinach and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
253
|
104
|
357
|
| Fat (g) | 6 | 10 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 29 | 3 | 32 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 389 | 196 | 585 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Breakfast Meal Plan
This recipe selected from the eMeals Diabetic Breakfast Meal Plan.
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