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Name: Cheesy Shrimp and Grits
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 packs cheesy grits; 6 sliced bacon chopped; 1.5 lbs shrimp peeled; 1 cup diced onion; 3 cloves minced garlic; 3 TBS corn starch; 1 - 1.5 cups chicken broth; 1 cup heavy cream; 1 TBS butter; 1/2 tsp cayenne pepper; 1/2 tsp Tabasco; 1 tsp salt; 1/2 tsp pepper; 1/2 cup chopped green onions; 1/4 cup fresh parsley (optional); 2/3 cup shredded cheddar (optional)

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INGREDIENTS

6 packs cheesy grits
6 sliced bacon ; chopped
1.5 lbs shrimp ; peeled
1 cup diced onion
3 cloves minced garlic
3 TBS corn starch
1 - 1.5 cups chicken broth
1 cup heavy cream
1 TBS butter
1/2 tsp cayenne pepper
1/2 tsp Tabasco
1 tsp salt
1/2 tsp pepper
1/2 cup chopped green onions
1/4 cup fresh parsley (optional)
2/3 cup shredded cheddar (optional)

INSTRUCTIONS

In a large skillet cook the bacon over medium-high heat until crisp and drain.

Add shrimp to the skillet. Cook for 2 minutes on each side. Transfer the shrimp to platter with bacon. And keep warm.

Lower heat. Add the onions to the skillet and cook until softened. Meanwhile, ather ingredients for instant grits until onions are soft. Add in the garlic and cook for 1 to 2 minutes.

Sprinkle the cornstarch over the onions and garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken.

Whisk in the cream, butter, cayenne pepper, Tabasco, salt and pepper.

Continue cooking until the sauce starts to thicken more.

Return the shrimp and bacon to the pan and cook for 3 to 4 minutes making sure not to overcook the shrimp. Meanwhile make the instant grits.

Spoon about 1 cup of grits onto each plate or wide bowl and top with shrimp. Poor about one cup of gravy over the shrimp.

Top with green onions and optional parsley and shredded cheddar.

Serve immediately.

Serves 3-4

NOTES

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Cheesy Shrimp and Grits

6  packs cheesy grits 
6  sliced bacon chopped
1.5 lbs shrimp peeled
1 cup diced onion 
3  cloves minced garlic 
3 TBS corn starch 
1 - 1.5 cups chicken broth 
1 cup heavy cream 
1 TBS butter 
1/2 tsp cayenne pepper 
1/2 tsp Tabasco 
1 tsp salt 
1/2 tsp pepper 
1/2 cup chopped green onions 
1/4 cup fresh parsley (optional) 
2/3 cup shredded cheddar (optional)

In a large skillet cook the bacon over medium-high heat until crisp and drain.
Add shrimp to the skillet. Cook for 2 minutes on each side. Transfer the shrimp to platter with bacon. And keep warm.
Lower heat. Add the onions to the skillet and cook until softened. Meanwhile, ather ingredients for instant grits until onions are soft. Add in the garlic and cook for 1 to 2 minutes. 
Sprinkle the cornstarch over the onions and garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken.
Whisk in the cream, butter, cayenne pepper, Tabasco, salt and pepper.
Continue cooking until the sauce starts to thicken more.
Return the shrimp and bacon to the pan and cook for 3 to 4 minutes making sure not to overcook the shrimp. Meanwhile make the instant grits.
Spoon about 1 cup of grits onto each plate or wide bowl and top with shrimp. Poor about one cup of gravy over the shrimp.
Top with green onions and optional parsley and shredded cheddar.
Serve immediately.
Serves 3-4

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Nutrition

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Serving Size: 1 (1670g)
Recipe Makes: 1

Calories: 1468
Calories from Fat: 618 (42%)

Amt Per Serving		% DV

	Total Fat 68.7g	92 %
	Saturated Fat 37.2g	186 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 7.3g
Cholesterol 1227.7mg		378 %
Sodium 1345.6mg		46 %
Potassium 2971.7mg		78 %
Total Carbohydrate 59.6g		18 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 46.7g
Protein 152.2g		217 %
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.

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Calories per serving: 1468

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