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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.9
  • Total Fat: 21.7 g
  • Cholesterol: 137.6 mg
  • Sodium: 1,232.9 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 25.0 g

View full nutritional breakdown of Cajun Shrimp with Cheese grits calories by ingredient
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Cajun Shrimp with Cheese grits

Submitted by: VTBUTTERCUP724

Introduction

I tweaked some things like I used low fat butter, precooked bacon...and some other things to make alittle healthier. I also added some cajun seasoning to the grits and shrimp to give it a kick. I tweaked some things like I used low fat butter, precooked bacon...and some other things to make alittle healthier. I also added some cajun seasoning to the grits and shrimp to give it a kick.
Number of Servings: 4

Ingredients

    2 tablespoons vegetable oil
    6 slices of bacon, about 4 ounces, diced
    1/2 cup all purpose flour
    1/2 pound medium-size fresh shrimp, peeled
    1/2 cup sliced fresh tomatos
    2 garlic cloves, crushed
    3 medium size scallions, cut into 1/2" diagonal slices, about 2/3 cup
    1 tablespoon freshly squeezed lemon juice
    1/2 teaspoon hot red pepper sauce
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Cheese Grits (recipe below)

Directions

For the shrimp: In large skillet over low heat, heat oil; add bacon; cook 4-5 min, stirring occasionally until bacon begins to crisp. Meanwhile, place flour in 1-gallon plastic bag. Add shrimp, a few at a time; shake well to coat. Increase heat under skillet to medium; add shrimp; cook 2 minutes, stirring frequently. Add mushrooms and garlic; cook 2-3 minutes, stirring occasionally, until shrimp are just pink and tender. Stir in scallions, lemon juice, hot red pepper sauce, salt and pepper; cook 1 minute longer, stirring until scallions are heated through and flavors are blended. Serve accompanied by Cheese Grits. Makes 4 servings.
For the Cheese Grits: Cook 1 cup quick (not instant) grits according to package directions, using 4 cups of water. Remove from heat; stir in 3/4 cup grated Cheddar cheese, 1/4 cup freshly grated Parmasean cheese, 1/4 cup butter, 1/2 teaspoon salt, 1/2 teaspoon hot red pepper sauce, 1/8 teaspoon freshly ground white pepper and pinch of ground red cayenne pepper to blend well. Sprinkle with an additional 1/4 cup grated Cheddar to serve.



Number of Servings: 4

Recipe submitted by SparkPeople user VTBUTTERCUP724.





TAGS:  Fish |

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