Southern Shrimp and Grits
Juicy shrimp with bacon, mushrooms, and bell peppers simmered in a savory tomato sauce and served over cheesy grits with sweet corn.
Medium Prep time: 20-25 min.
Medium Instructions
Thaw in refrigerator.
1.Preheat large sauté pan over med-high heat. Add 1 Tbsp. of olive oil, bag of bacon and veggies, and ½ tsp. of kosher salt. Cook for 5-6 min. Add tomato sauce, hot sauce if desired, to pan and stir to combine. Lower heat and allow to simmer for 10-12 min.
2.Meanwhile, bring 2 ¼ cups of water to boil in a medium pot. Using a whisk to stir throughout, slowly pour in yellow grits. Turn heat to med-low and continue to stir until thickened.
3.Add shrimp to veggies and tomato sauce, stir and cover with lid. Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F). Remove pan from heat.
4.To grits, add creamy corn mixture and ¼ tsp. kosher salt. Stir until cheese has melted completely and corn has heated through.
5.To serve: spoon grits into bowl and top with generous serving of shrimp and sauce.
Large Prep time: 20-25 min.
Large Instructions
Thaw in refrigerator.
1.Preheat large sauté pan over med-high heat. Add 2 Tbsp. of olive oil, bag of bacon and veggies, and 1 tsp. of kosher salt. Cook for 5-6 min. Add tomato sauce, hot sauce if desired, to pan and stir to combine. Lower heat and allow to simmer for 10-12 min.
2.Meanwhile, bring 4 ½ cups of water to boil in a large pot. Using a whisk to stir throughout, slowly pour in yellow grits. Turn heat to med-low and continue to stir until thickened.
3.Add shrimp to veggies and tomato sauce, stir and cover with lid. Cook for 6-8 min. or until shrimp is pink and cooked through (internal temp. 145°F). Remove pan from heat.
4.To grits, add creamy corn mixture and ½ tsp. of kosher salt. Stir until cheese has melted completely and corn has heated through.
5.To serve: spoon grits into bowl and top with generous serving of shrimp and sauce.
Serving Suggestion
Dream Dinners Cheesy Broccoli Bake
| Nutrition Facts | |
|---|---|
|
Serving size
1 1/4 cups
|
|
|
Amount per serving
Calories
397
|
|
| % Daily Value* | |
|
Total Fat
15g
|
19% |
|
Saturated Fat
7g
|
35% |
|
Trans Fat
<1g
|
|
|
Sodium
1210mg
|
53% |
|
Cholesterol
182mg
|
61% |
|
Total Carbohydrates
38g
|
14% |
|
Dietary Fiber
5g
|
18% |
|
Total Sugars
7g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
30g
|
60% |
|
Vitamin D
2mcg
|
10% |
|
Calcium
253mg
|
19% |
|
Iron
3mg
|
17% |
|
Potassium
673mg
|
14% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Milk; Shrimp
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: TOMATO DICED IN JUICE (Vine Ripened Tomatoes, Tomato Juice, Sea Salt, Calcium Chloride, Citric Acid.), CREAMER HALF & HALF EXTENDED S ((Milk, Cream, contains less than 1% of: Sodium Citrate.)), VEGETABLE BLEND FAJITA BCS ( (Onions, Green Bell Peppers, Red Bell Peppers, Yellow Bell Peppers)), CORN WHOLE KERNEL GRADE A PACK, CHEESE CHEDDAR JACK FEATHER SH ((Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Color]), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch, Corn Starch, Powdered Cellulose (Added to Prevent Caking))), BACON PCS CKD 1/2" ((Smoke Flavoring Added Fully Cooked Bacon (Cured With Water, Salt, Sugar, Sodium Erythorbate, Sodium Nitrite. May also contain Smoke Flavoring, Dextrose, Sodium Phosphate, Potassium Chloride, Sodium Diacetate, Flavoring, Honey)), MUSHROOM SLICED FRESH, JUICE LEMON PLAS CONC ( (Filtered Water, Lemon Juice Concentrate, Sodium Bisulfite (Preservative), Sodium Benzoate (Preservative), Lemon Oil)), SPICE PEPPER BLK TABLE GRND, SPICE PEPPER BLK TABLE GRND, SAUCE PEPPER CAYENNE RED HOT [AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, WATER, SALT & GARLIC POWDER.]), POLENTA CORN MEAL YELLOW MEDIU, SHRIMP WHT P&D TLOF 31/40
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
