Cajun Shrimp with Cheese grits
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
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.
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.
