Shrimp and Grits

11 Sep Shrimp and Grits

Shrimp and Grits
Serves 4
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
220 calories
20 g
185 g
5 g
23 g
2 g
225 g
944 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
225g
Servings
4
Amount Per Serving
Calories 220
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 185mg
62%
Sodium 944mg
39%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
12%
Sugars 4g
Protein 23g
Vitamin A
25%
Vitamin C
66%
Calcium
9%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. stone ground white grits
  2. 2 T. unsalted butter
  3. 1/2 bunch small shallots, chopped
  4. 1/2 c. corn kernels
  5. 1 T. vegetable oil
  6. 1 pinch red pepper flakes (optional)
  7. 1/2 c. chopped red bell pepper
  8. 1 c. green peas
  9. 3/4 lbs. shrimp, peeled and deveined
Instructions
  1. In a large pot, bring 3 cups of water to a boil.
  2. Add grits, lower heat to a simmer, cover and cook for 20 minutes, stirring occasionally.
  3. When grits are thickened yet creamy, remove from heat and stir in 1 T. of butter.
  4. Cover to keep warm.
  5. In a large skillet over medium heat, sauté shallots and corn in 1 T. of butter and oil.
  6. Add red pepper flakes if desired.
  7. Cook until corn is browned (about 2 minutes).
  8. Add bell pepper and peas. Cook for 2 minutes.
  9. Add a small amount of butter if skillet is dry, raise heat to medium to high and add shrimp.
  10. Sauté until cooked thoroughly about 1 minute per side.
  11. Stir and remove from heat.
  12. Spoon grits into bowls; top with shrimp and vegetable mixture.
Notes
  1. Potassium: 321
  2. Sodium: 487
  3. Phosphorus: 240
beta
calories
220
fat
5g
protein
23g
carbs
20g
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Dialysis Clinic, Inc. http://www.dciinc.org/