Charleston Shrimp and Grits
|Sweet onion||1 Large, chopped|
|Garlic||5 Clove (25 gm), minced|
|Turkey bacon strips/Regular bacon strips||6 , diced|
|Tomatoes||4 Medium, diced|
|White wine||1 1⁄2 Cup (24 tbs)|
|Tomato paste||3 Tablespoon|
|Large shrimp||3 Pound, cleaned, peeled and deveined|
|Grits/Polenta||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Grated sharp cheddar cheese||1⁄2 Cup (8 tbs) (White Variety)|
In a large pot, saute onion in a little olive oil until translucent. Add garlic and bacon and cook until bacon is crispy. Then add tomatoes, white wine and tomato paste. Bring to a boil, lower heat and let simmer 5 - 10 minutes.
Meanwhile, make enough grits according to package directions, for 8 servings.
Add shrimp to tomato-onion mixture and let cook about 3 - 5 minutes, stirring, until pink.
Stir cheese into hot grits until melted.
To serve, put a mound of grits on a plate, top with shrimp and sauce and add more cheese if desired.
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Calories 473 Calories from Fat 67
% Daily Value*
Total Fat 8 g12.1%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 361.1 mg120.4%
Sodium 493.7 mg20.6%
Total Carbohydrates 34 g11.4%
Dietary Fiber 3.2 g12.7%
Sugars 7.1 g
Protein 54 g108.6%
Vitamin A 26.1% Vitamin C 34.8%
Calcium 22.2% Iron 39.8%
*Based on a 2000 Calorie diet