An alternate to shrimp and grits
1. Preheat grill to 350-400 degrees (medium-high). Toss peppers and onions with olive oil, thyme, and 1/2 tsp salt
2. Grill pepper mixture and sausage at same time.
3. Bring remaining 1/2 tsp salt, chicken broth, and 1/2 cup water to boil in 3 qt saucepan; slowly stir in grits, reduce heat, and simmer 12 minutes or until thickened and creamy, stirring often. Remove from heat and stir in butter and next 3 ingredients.
4. Coarsely chop peppers and onions and slice sausage into 1 inch pieces. Serve sausage and peppers over grits.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 49 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.7mg | 4 % | |
Sodium 590.8mg | 20 % | |
Potassium 82.9mg | 2 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 21g | ||
Protein 8g | 11 % | |
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: 168
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