Ian's take on Shrimp & Grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Servings of Quaker 5 min. Quick White Grits1 cup shredded, Cabot Sharp Cheddar Cheese, light or low-fat12 medium pcs of Lean Bacon12 Large Shrimp, (22-30 size is best), peeled and de-veined4 tbsp Daisy Light Sour Cream1 tbsp Garlic Powder1 tsp Paprika2 tsp Salt1 tbsp Garlic Salt2 tsp of Red or Cayenne Pepper1/2 cup of sliced Jalapeno Peppers (reserve 1/4 cup of juice)1 cup shredded, Cabot Sharp Cheddar (in reserve)
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.
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.
Nutritional Info 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
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