Prepare grits and hold in a warm place or in a double boiler
Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.
Peel shrimp, rinse, and pat dry
Dice bacon and saute lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble.
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add floured shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saute, stirring, for about 4 minutes.
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4|
|Calories from Fat: 380 (61%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 309.9mg||95 %|
|Sodium 957.9mg||33 %|
|Potassium 553.6mg||15 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 23.1g|
|Protein 38.5g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 628
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