|2 servings||calories per servings 660||protein serving 26 g||carbs per serving 44 g||total fat per serving 44 g|
Shrimp and Grits, or “breakfast shrimp” originated as a simple dish of shrimp cooked in butter or bacon fat, served over a bed of plain grits, and eaten for breakfast by sailors and fishermen in the 20th century. By adding rich cheddar and a spicy arugula salad topped with pecans and tart, dried cherries on the side, this quick meal becomes elevated and decadent, and sure to satisfy as breakfast, lunch and dinner.
|Nutrition Facts||/ Per Serving|
|Total Fat||44 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Remove tails from shrimp.
• Juice one lemon; cut the other lemon into wedges.
• Pick and chop parsley leaves.
• Peel and halve shallot; mince 1 tablespoon (save any extra for another use).
Place a small saucepan over medium heat, and add 2 1/4 cups water and 1/4 teaspoon kosher salt. When water comes to a simmer, slowly stir in grits. Reduce heat to low and, stirring often, simmer 10-15 minutes, until grits are tender.
• While grits cook, heat a sauté pan over medium heat. Add 1 pat butter and 1 teaspoon olive oil. Add shrimp. Cook, stirring occasionally, until shrimp is pink and opaque, about 4 minutes.
• Stir in 1 pat butter, lemon juice and parsley, and toss to coat shrimp evenly. Remove from heat.
In a mixing bowl, whisk together 2 tablespoons olive oil, vinegar, mustard, measured shallot and 1/4 teaspoon kosher salt.
Remove grits from heat, and stir in cheddar cheese, remaining 1 pat butter and smoked paprika.
To vinaigrette bowl, add arugula, cherries and pecans. Gently toss to combine.
Divide grits between 2 dinner plates. Top with shrimp. Serve with lemon wedges and salad, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...