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Shrimp 'n Grits
Ingredients
- 1 cup quick-cooking grits
- 3 cups water
- 3 slices bacon
- 1 (16-oz) bag frozen gumbo vegetable blend (okra, corn, peppers, onions, celery)
- 12 oz peeled/deveined shrimp (thawed)
- 1 (14.5-oz) can diced tomatoes with garlic/onion (drained)
- 1 cup heavy whipping cream
- 1 teaspoon Creole seasoning
- 4 green onions, thinly sliced
Steps
- Place grits and water into microwave-safe bowl; cover and microwave on HIGH 8-10 minutes, stirring once.
- Preheat large sauté pan on medium-high 2-3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4-6 minutes or until crisp.
- Stir gumbo vegetables into bacon; cook 1-2 minutes. Stir in remaining ingredients (except onions); cook 3-4 minutes or just until shrimp turn pink and opaque. Meanwhile, slice green onions.
- Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.
Peas and Greens
Ingredients
- 1 medium sweet onion, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 (15-oz) can seasoned field peas with snaps (drained)
- 1 (14-oz) can seasoned collard greens (undrained)
- 1 teaspoon chipotle hot sauce
Prep
- Peel onion; slice one half of the onion.
Steps
- Preheat medium saucepan on medium-high 2-3 minutes. Place all ingredients in pan; bring to a boil.
- Reduce heat to simmer; cook 5 minutes or until thoroughly heated. Serve.
Serving Suggestions
Complete your meal with a crusty baguette and banana pudding.
Use scissors to cut the bacon directly into the sauté pan; it speeds up the cook time and saves on cleanup.
Shrimp 'n Grits
Amount per ¼ recipe serving: Calories 660, Total Fat 36g, Chol 220mg, Sodium 1190mg, Total Carb 58g, Fiber 6g, Calc 20%, Vitamin A 35%, Vitamin C 30%, Iron 15%
Peas and Greens
Amount per ¼ recipe serving: Calories 80, Total Fat 1g, Chol 0mg, Sodium 760mg, Total Carb 14g, Fiber 4g, Calc 20%, Vitamin A 35%, Vitamin C 40%, Iron 8%