Chopped Shrimp and Grits

Chopped Shrimp and Grits might be just the side dish you are searching for. This recipe serves 4 and costs 61 cents per serving. One portion of this dish contains approximately 10g of protein, 14g of fat, and a total of 290 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have shredded cheddar cheese, grits, old bay seasoning, and a few other ingredients on hand, you can make it. 164 people were impressed by this recipe. This recipe is typical of Southern cuisine. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Framed Cooks. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so tremendous. Try Shrimp and Grits, Shrimp and Grits, and Shrimp and Grits for similar recipes.

Servings: 4

 

Ingredients:

3 tablespoons butter

I cup grits, cooked according to package directions (I like the Anson Mills variety)

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1/2 cup shredded cheddar cheese

8 large shrimp, peeled and deveined

Equipment:

pot

bowl

ladle

Cooking instruction summary:

1. Cook the grits according to package directions. 2. While the grits are cooking, bring a medium pot of water to a simmer. Add the Old Bay and shrimp and cook just until the shrimp are cooked through, about 5 minutes.3. Drain the shrimp and roughly chop them into bite sized pieces. Set aside until grits are done.4. When grits are done, stir in butter and cheese until both are melted. Season to taste with salt.5. Stir in chopped shrimp. Ladle into warmed bowls and grind some pepper on top. Serve at once.

 

Step by step:


1. Cook the grits according to package directions.

2. While the grits are cooking, bring a medium pot of water to a simmer.

3. Add the Old Bay and shrimp and cook just until the shrimp are cooked through, about 5 minutes.

4. Drain the shrimp and roughly chop them into bite sized pieces. Set aside until grits are done.

5. When grits are done, stir in butter and cheese until both are melted. Season to taste with salt.

6. Stir in chopped shrimp. Ladle into warmed bowls and grind some pepper on top.

7. Serve at once.


Nutrition Information:

Quickview
290k Calories
9g Protein
13g Total Fat
31g Carbs
1% Health Score
Limit These
Calories
290k
15%

Fat
13g
21%

  Saturated Fat
8g
53%

Carbohydrates
31g
11%

  Sugar
0.34g
0%

Cholesterol
67mg
23%

Sodium
450mg
20%

Get Enough Of These
Protein
9g
19%

Selenium
14µg
21%

Phosphorus
127mg
13%

Calcium
127mg
13%

Vitamin A
500IU
10%

Manganese
0.13mg
6%

Zinc
0.86mg
6%

Iron
0.92mg
5%

Vitamin K
5µg
5%

Magnesium
19mg
5%

Vitamin B2
0.07mg
4%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Vitamin B12
0.22µg
4%

Copper
0.07mg
3%

Vitamin B3
0.57mg
3%

Vitamin E
0.42mg
3%

Vitamin B5
0.28mg
3%

Fiber
0.68g
3%

Potassium
82mg
2%

Folate
6µg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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