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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.0
  • Total Fat: 5.4 g
  • Cholesterol: 21.7 mg
  • Sodium: 624.5 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.7 g

View full nutritional breakdown of Ian's take on Shrimp & Grits calories by ingredient
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Ian's take on Shrimp & Grits

Submitted by: SUNDIAL03

Introduction

This dish is a great formal appetizer and a hit at all of my dinner parties where it is served. This is my original receipe and my take on the traditional "heavy" favorite- Shrimp & Grits. Salute! This dish is a great formal appetizer and a hit at all of my dinner parties where it is served. This is my original receipe and my take on the traditional "heavy" favorite- Shrimp & Grits. Salute!
Number of Servings: 12

Ingredients

    6 Servings of Quaker 5 min. Quick White Grits
    1 cup shredded, Cabot Sharp Cheddar Cheese, light or low-fat
    12 medium pcs of Lean Bacon
    12 Large Shrimp, (22-30 size is best), peeled and de-veined
    4 tbsp Daisy Light Sour Cream
    1 tbsp Garlic Powder
    1 tsp Paprika
    2 tsp Salt
    1 tbsp Garlic Salt
    2 tsp of Red or Cayenne Pepper
    1/2 cup of sliced Jalapeno Peppers (reserve 1/4 cup of juice)
    1 cup shredded, Cabot Sharp Cheddar (in reserve)

Directions

Bring 4-1/2 cups of water to a boil in a 2-qt pot on stovetop.
Stir in 1-1/2 cups of grits to boiling water, add a tsp. of low-fat margerine and a pinch of salt and decrease heat to low.
Cook grits for 5-7 minutes, stirring occasionally.
The grits should be slightly runny.
Stir in 1 cup of cheese, 4 tbsp of sour cream, a tsp. of ground black pepper, a tsp. of salt, 2 tsp. of garlic powder, 1 tsp. of paprika, 2 tsp. of garlic salt, 2 tsp of red pepper (add flakes to taste, optional for extra spicy) and stir over simmering heat until mixed and heated through.
Remove from burner and immediately fill 12 large muffin tins with foil liners almost full, cover loosely with cling-wrap, and place in freezer to cool.
Place large frying pan, cold, on medium-low heat.
Immediately add as many bacon strips as the pan can hold, cooking until browned but not crispy. Cook all 12 strips and place on several paper towels on plate and set aside to drain.
*Make sure bacon is not cooked past being easily flexible.
*Cooking the bacon is the major time component of this recipe. If you buy pre-cooked bacon, it will take 20 min.
Pre-heat oven to Bake>400 F.
Once bacon is complete (25-30 min.), the grits should be cooled and hardened.
Verify and remove from freezer.
Remove foil liners and place grit cakes on cookie sheet.
Take 1 strip of bacon and wrap it around the circumference of the grit cake and secure with a toothpick.
Place 1 large uncooked shrimp over the top of the cake.
Place 1 or 2 slices of Jalapeno on top of the shrimp and secure the whole ensemble with a toothpick.
Use the reserved 1 cup of shredded cheddar cheese and reserved Jalapeno juice to annoint the top of each cake ensemble. (don't worry about non-absorbed juice fillng up the cookie sheet. This is intended.)
Place on middle rack in pre-heated oven for 15 min. or until cheese is golden brown and shrimp is pink.
Remove from oven, remove toothpicks and serve immediately while hot.
* The pre-oven ensemble can be put together up to 1 day in advance and stored in your refigerator.
Bon Apetit!

Number of Servings: 12

Recipe submitted by SparkPeople user SUNDIAL03.






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