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Correo Electrónico
Add a photoThis is my take on a Southern Classic
Ingredientes
- GRITS
- 2 C. water
- 1 14.5 oz. Can of chicken broth
- 1 t. hot sauce
- 1 T. butter
- 1 T. heavy cream
- 1 C. cheddar cheese, shredded
- ¼ C. shaved Parmesan
- 1 C. instant grits
- SHRIMP & ANDOULLE
- 1# Shrimp, deveined and uncooked, shells removed
- 2 links pre-cooked andoullie sausage, cut into pieces
- 1 t. Old Bay Seasoning
- 2 T. Goya Cilantro Paste
- ¼ t. ground red pepper
- ½ t. pepper
- 4 slices bacon, crumbled, fat reserved
- ¼ C. Flour (I used rice)
- 1 t. hot sauce
- 1 t. garlic powder
- 2 T. Salsa Verde
- 4 Green onions
- 8 Oz. Mushrooms
- 1 14.5 oz can of chicken broth
- Salt to taste
Direcciones
- Bring the water and chicken broth to boil.
- Reduce to simmer, and add hot sauce, butter and heavy cream, and lastly grits.
- Stir for 10 minutes.
- Remove from heat and stir in ¾ of both cheeses.
- Pour in serving dish and swirl in remaining cheeses (donât mix!). Cover to keep warm.
- Rinse and pat dry shrimp.
- Add Old Bay seasoning and Cilantro paste to shrimp and mix well.
- Set aside.
- Cook bacon, crumble and set aside; reserve drippings.
- Sauté shrimp in bacon drippings, drain well on paper towels (can make ahead).
- In heavy saucepan, heat 2T. bacon drippings.
- Sauté mushrooms and green onion until tender.
- Combine chicken broth with flour and add to pan and stir.
- Add all remaining ingredients except bacon, and stir until heated through.
- Remove from heat.
- Mix in cooked shrimp.
- Serve on top of grits and top with bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 242 | 47% |
| Total Fat 27.24g | 34% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 1024mg | 43% |
| Potassium 602mg | 17% |
| Total Carbs 43.47g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.48g | 2% |
| Protein 24.22g | 39% |
