Recipes
Shopping list
Ingredients
- 1 lb peeled/deveined large shrimp, tails removed
- 1 clove garlic
- 2 lemons, for juice/wedges
- 4 slices thick-cut bacon
- 4 cups water
- 1 cup quick-cooking grits
- ¾ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, divided
- 1 teaspoon kosher salt, divided
- 8 oz sliced fresh white mushrooms
- ¼ teaspoon pepper
- ½ teaspoon smoked paprika
- ½ cup unsalted chicken broth (or stock)
- ½ teaspoon hot sauce
- ¼ cup sliced fresh green onions
Steps
- Thaw shrimp. Chop garlic finely. Juice 1 lemon (1 tablespoon); cut remaining 1 lemon into wedges. Chop bacon coarsely (wash hands).
- Place water in 2-quart saucepan; bring to a boil on high. Reduce heat to low and add grits, whisking continuously. Cook 2–3 minutes, whisking frequently, until tender. Stir in both cheeses, 2 tablespoons butter, and ½ teaspoon salt; cover and set aside.
- Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook and stir 6–7 minutes until crisp. Transfer bacon to paper towel–lined plate, leaving drippings in pan.
- Add mushrooms and garlic to pan. Cook and stir 2–3 minutes until mushrooms are golden. Season shrimp with pepper, paprika, and remaining ½ teaspoon salt; add to pan (wash hands). Cook and stir 2 minutes. Add lemon juice, broth, hot sauce, and remaining 1 tablespoon butter; cook and stir 1–2 more minutes until sauce thickens and shrimp are pink and opaque.
- Divide grits among serving bowls; top evenly with shrimp and sauce. Garnish with bacon, green onions, and lemon wedges. Serve.
Amount per ¼ recipe serving: Calories 500, Total Fat 23g, Sat Fat 12g, Trans Fat 0g, Chol 175mg, Sodium 1330mg, Total Carb 45g, Fiber 5g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 35g, Vitamin D 0%, Calc 20%, Iron 30%, Potassium 10%