Spicy Shrimp and Grits - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/kristen-williams
The secret ingredient in Kristen's version of this southern classic? Evaporated milk.
Ingredients
- 6 cups water
- 1 12-ounce can evaporated milk (do not use fat-free)
- 1 1/2 cups quick-cooking grits
- 1 1/2 cups (packed) coarsely grated sharp white cheddar cheese
- 5 bacon slices, chopped
- 2 cups sliced crimini (baby bella) mushrooms (4 to 5 ounces)
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 2 1/4 cups chopped plum tomatoes, divided
- 1 pound uncooked large shrimp, peeled, deveined
- 1 tablespoon hot pepper sauce
Instructions
- Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.
- Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. Sauté until shrimp are just opaque in center, about 4 minutes.
- Spoon hot grits onto plates; top with shrimp and sauce.
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