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Raciónes: 10
Ingredientes
- 1/2 cup stone-ground grits
- 2 cups milk
- 1 teaspoon salt
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 1/2 cups shredded sharp white Cheddar cheese
- freshly ground black pepper
- 1/2 pound shrimp, peeled, deveined, rinsed, and patted dry
- 1/2 pound Andouille sausage, sliced into 1/2-inch slices
- 3 slices smoked bacon, chopped into small pieces
- 1 heaping tablespoon chopped fresh parsley
- 1/2 cup thinly sliced green onions, white and green parts
- 1 teaspoon finely diced jalapeño, seeded
- 1 finely diced poblano pepper, seeded
- 1/3 cup finely chopped bell peppers (I used a pre-chopped tricolor mix)
- 1 heaping teaspoon minced garlic
- 1 1/2 teaspoons fresh lemon juice
- 1/3 cup white wine
View Full Recipe at Willow Bird Baking
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 320 | |
| Calories from Fat 208 | 65% |
| Total Fat 23.3g | 29% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 656mg | 27% |
| Potassium 251mg | 7% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.08g | 2% |
| Protein 15.59g | 25% |
