Southern Shrimp and Grits
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
shrimp -- peeled and deveined |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
2 |
cups |
low sodium chicken broth |
|
1 |
cup |
hominy grits |
|
2 |
tablespoons |
unsalted butter |
|
1 |
clove |
garlic -- minced |
|
2 |
slices |
bacon -- lower sodium |
|
1/2 |
cup |
low sodium cheddar cheese -- shredded |
|
1/4 |
cup |
Parmesan cheese -- shredded |
|
1/4 |
cup |
green onions -- minced |
|
1 |
tablespoon |
low sodium Worcestershire sauce |
| Bring chicken stock to boil and add grits. Whisk constantly for one minute. Reduce heat to low and cook 10 to 15 minutes stirring frequently. Mix salt and pepper with shrimp. Let sit 15 minutes. Fry bacon until crisp and fat renders out. Cook garlic and onions in bacon fat until softened. Add shrimp and cook a couple of minutes until they turn pink. Remove from heat and add Worcestershire sauce. Add crumbled bacon, butter and cheese to grits and cook until melted. Add shrimp to cheesy grits and serve. Makes 4 servings. |
| Per Serving: 505 Calories; 17g Fat (30.5% calories from fat); 50g Protein; 35g Carbohydrate; trace Dietary Fiber; 295mg Cholesterol; 838mg Sodium. Exchanges: 2 Grain (Starch); 6 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates. |