Shrimp and Creamy Cheesy Grits

• Gluten free

• Meat

  • 2 slices Bacon

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 1/4 tsp Garlic powder
  • 2 Green onion stalks

• Breakfast Foods

  • 1/2 cup Corn grits, yellow

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 tsp Italian seasoning
  • 2 tsp Old bay seasoning
  • 1/4 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 2 oz Cream cheese

Found on maebells.com

Description

Ingredients

• 1/2-3/4 pound deveined and shelled shrimp
• 2 tablespoons Olive oil
• 2 teaspoons Old Bay seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 cups chicken broth
• 1/2 cup yellow corn grits
• 2 ounces cream cheese (I used reduced fat)
• 1 cup shredded sharp cheddar cheese
• 2 green onion stalks, chopped
• 2 slices bacon
• salt and pepper to taste

Directions

• In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.
• In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
• When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
• Stir mixture well, cover and remove from heat.
• Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.
• Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
• To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.