September/October 2010 Cooking With Paula Deen
In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon from the pan and drain on paper towels. Reserve 2 tablespoons of drippings in skillet. Add the peppers, garlic, and Creole seasoning; cook 2 minutes, stirring frequently. Add the wine and cook 2 minutes. Increase the heat to medium-high. Add the shrimp and cook, stirring occasionally, 1-2 minutes or until shrimp are pink and firm. Remove from heat. Stir in lemon juice.
Serve shrimp over grits. Sprinkle evenly with bacon -- serve immediately.
CREAMY CHEDDAR GRITS
In a medium saucepan, combine broth and 1 cup of water. Bring to a boil over medium-high heat. Add the grits, stirring until combined. Return to a boil; reduce heat and simmer, stirring frequently, for 1 hour. Stir in the half and half and cook for 45 minutes, stirring frequently or until thickened. Remove from heat and stir in the cheese, butter, and pepper, stirring until the cheese is melted.
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Serving Size: 1 Serving (709g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1377 | ||
Calories from Fat: 649 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.1g | 96 % | |
Saturated Fat 38.5g | 193 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 351mg | 108 % | |
Sodium 2502.9mg | 86 % | |
Potassium 852.4mg | 22 % | |
Total Carbohydrate 55.9g | 16 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 54.5g | ||
Protein 54.8g | 78 % | |
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: 1377
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