Try this Charleston Shrimp and Grits recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
In a small bowl, combine the cornstarch with 1 tablespoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
Meanwhile, cook the grits according to the package directions.
Serve the shrimp and sauce over the grits and top with the scallions.
Per Serving: Calories 266; Total Fat 7 grams; Saturated Fat 1 gram; Protein 20 grams; Total Carbohydrate 31 grams; Sugar: 3 grams; Fiber 2 grams; Cholesterol 119 milligrams; Sodium 837 milligrams
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 38 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 140mg | 43 % | |
Sodium 498mg | 17 % | |
Potassium 359.8mg | 9 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 27.8g | ||
Protein 25.2g | 36 % | |
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: 264
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