Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Creamy Bacon-Mushroom Shrimp and Grits
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Seafood-4373
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Ingredients |
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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 |
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parsley, chopped |
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Preparation
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.
Yield
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
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Look for "Fresh from Florida" ingredients at your grocery store.
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