Sauteed Shrimp with Grits
117
This rib-sticking dish was given to me by a Southern relation.
Ingredients
| 1 | cup |
grits
uncooked |
|
| 4 | ounces |
velveeta cheese
cubed |
|
| 1 | pinch |
cayenne pepper
|
* |
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
bacon drippings
|
|
| ½ | large |
sweet red bell peppers
sliced |
|
| ½ | large |
green bell peppers
sliced |
|
| ½ | cup |
sweet vidalia onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 1 | large |
tomatoes
ripe, diced |
|
| 1 | pound |
shrimp
large, peeled and deveined |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | dash |
red hot pepper sauce
optional |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
Directions
Prepare grits according to package directions and stir in the cheese and cayenne. Keep warm while preparing shrimp.
In a large sauté pan, heat the butter, oil and bacon drippings over medium-high. Sauté the onion, peppers and garlic for 3 minutes. Add the garlic and tomato and sauté another 2 minutes. Stir in the shrimp, lemon juice and Tabasco (if using); season to taste with salt and pepper. Sauté until the shrimp are pink and just cooked through. Sprinkle with the scallions.
Spread warm grits on a large platter or divide equally on individual serving plates or bowls. Pour shrimp and vegetable mixture over the top.
Nutrition Facts
Serving Size 300g (10.6 oz)Amount per Serving
Calories 32740% of calories from fat
% Daily Value *
Total Fat 15g
22%
Saturated Fat 7g
35%
Trans Fat
0g
Cholesterol 252mg
84%
Sodium 704mg
29%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
10%
Sugars g
Protein
61g
Vitamin A 37%
•
Vitamin C 94%
Calcium 20%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?
