Buttery Shrimp and Grits – 24g Carbs, 1g Fiber
{Suggestions: To cut back on the sodium: use low sodium ham.
If using butter use salt free butter. Also, Reduce or Non Fat
Milk. Take Care, Gloria}
From: www.baltimoresun.com VIA Copyright 2010, Los Angeles Times
Note: Adapted from Old Firehouse Restaurant in Hollywood, S.C.
Large shrimp are tossed with garlic, country ham and baked with
butter to succulent tenderness. Plate the shrimp over a large
spoonful of rich, creamy grits and serve hot. It doesn't get
any better than this. Enjoy!
Total time: 40 min
Serving: 6 to 8
--> Shrimp
3 lb (21 to 25 count per lb) shrimp, peeled and deveined
Oil, for sauteing
1/2 lb sliced country ham
2 Tbsp garlic, minced
8 oz (2 sticks) butter, melted
1. Heat the oven to 400 degrees.
2. In a large lightly oiled skillet, saute the country ham over medium
heat until crisp, about 8 to 10 minutes. Remove from heat and cool
slightly, then slice or chop; the restaurant julienne the ham.
3. In a large casserole (about 11 by 15 inches), place the peeled shrimp
in a single layer. Top the shrimp with the minced garlic, country ham and
drizzle with melted butter. Place the casserole in the oven and cook just
until the shrimp are opaque and firm, about 15 to 25 minutes. Serve the
shrimp over the cooked grits.
--> Grits
2 cups water
2 cups milk
2 Tbsp butter
1 Tbsp kosher salt
1 cup grits
2 Tbsp heavy cream
In a 3-quart stock pot, combine the water, milk, butter and salt. Bring
the mixture to a boil over high heat, and then stir in the grits. Reduce
the heat and cook, stirring occasionally, until thickened, following
the package instructions. Remove from heat, and stir in the cream for
added richness. This makes about 4 cups cooked grits. Serve immediately.
Servings: 8
Nutrition per Serving:
609 Calories, 47g Protein, 24g Carbs, 1g Fiber, 35g Fat, 20g Saturated Fat,
358mg Cholesterol, 3g Sugar, 1,470mg Sodium**
No comments:
Post a Comment