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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Creamy Bacon-Mushroom Shrimp and Grits

  grits for 4 servings
3 slices bacon, chopped
2 tablespoons olive oil
1 small onion, finely minced
1 large clove garlic, minced
1/3 cup celery, chopped fine
1/3 cup green pepper; chopped fine
1 sprig fresh thyme
1 bay leaf
1 cup mushrooms, sliced
1 pound medium shrimp, peeled and deveined
1 cup half and half
1 teaspoon hot pepper sauce
1/2 teaspoon ground cayenne pepper
dash hot pepper sauce
2 teaspoons fresh lemon juice
  parsley, chopped

Prepare grits according to package directions; set aside and keep warm.  Fry bacon until crisp then remove from pan and set aside. Pour off all but 1 tablespoon of fat in the pan and add olive oil to bacon fat; heat over medium-high heat. Add onion, garlic, celery, green pepper, thyme, bay leaf and mushrooms; sauté until soft. Add shrimp and cook until pink and cooked through. Stir in cream, bacon, cayenne pepper, hot sauce and lemon juice; simmer until heated through.  In individual bowls or plates, spoon shrimp over grits; sprinkle with parsley and serve.

4 servings

Nutritional Value Per Serving
Calories 463, Calories From Fat 213 , Total Fat 24g, Saturated Fat 8g, Trans Fatty Acid .21, Cholesterol 206mg, Total Carbohydrate 31g, Protein 30g, Omega 3 Fatty Acid 0.7g

Look for "Fresh from Florida" ingredients at your grocery store.

Creamy Bacon-Mushroom Shrimp and Grits Download High-Resolution Image (JPG)

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