4 Serves
67 Mins
In a large pot, bring chicken stock and water to a boil, then whisk in the grits and reduce heat to a low simmer.
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MexicanVitamin E
3 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
182 µg / 400 µgCalcium
765 mg / 1,300 mgIron
25 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
608 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
2486 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
22 g / 20 gCholesterol
255 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
While the grits simmer, use a chef's knife to peel and devein the shrimp, then pat them dry with paper towels.
Stir heavy cream and cheddar cheese into the cooked grits until smooth and creamy, then keep warm.
Heat olive oil in a frying pan over medium-high heat and sauté the shrimp until pink and opaque, seasoning with salt and pepper.
Divide the creamy grits into bowls and top with the sautéed shrimp, garnishing with chopped scallions before serving.
25
g149
g14
g
American
Indian