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Barbecued Shrimp & Grits

 
One serving costs about $4.05 One serving costs about $4.05

$4.05 per serving

55 people like this recipe

55 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner Southern
spoonacular Score:64%

Spoonacular Score: 64%

 

Barbecued Shrimp & Grits might be just the morn meal you are searching for. This gluten free recipe serves 6 and costs $4.05 per serving. One serving contains 656 calories, 47g of protein, and 31g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A few people made this recipe, and 55 would say it hit the spot. This recipe is typical of Southern cuisine. If you have sharp cheddar cheese, barbecue sauce, butter, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. Similar recipes include Shrimp and Grits, Shrimp and Grits, and Shrimp and Grits.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Miranda Lambert Kerosene Pinot Grigio Wine with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Miranda Lambert Kerosene Pinot Grigio Wine

Light yet pleasingly soft with hints of pear and ripe apple. This fruit forward wine comes across as slightly sweet with a finish that is crisp and clean. This versatile white can pair with most any dish or be enjoyed by itself in the shade of your favorite tree.

» Get this wine on Amazon.com

Ingredients

Servings:
8 strips
8 strips bacon
bacon
some
some barbecue sauce
barbecue sauce
0.5 stick
0.5 stick butter
butter
3
3  garlic cloves
garlic cloves
2 cups
2 cups grits
grits
2 lb
2 lb raw shrimp
raw shrimp
0.25 tsps
0.25 tsps salt
salt
0.75 cups
0.75 cups scallions
scallions
1.5 cups
1.5 cups sharp cheddar cheese
sharp cheddar cheese
1 Tbsp
1 Tbsp water
water
8 strips bacon
8 strips
bacon
some barbecue sauce
some
barbecue sauce
0.5 stick butter
0.5 stick
butter
3  garlic cloves
3
garlic cloves
2 cups grits
2 cups
grits
2 lb raw shrimp
2 lb
raw shrimp
0.25 tsps salt
0.25 tsps
salt
0.75 cups scallions
0.75 cups
scallions
1.5 cups sharp cheddar cheese
1.5 cups
sharp cheddar cheese
1 Tbsp water
1 Tbsp
water

Equipment

skewers
skewers
grill
grill
bowl
bowl
skewers
skewers
grill
grill
bowl
bowl


Instructions

  1. Fry bacon until crisp, crumble and set aside.
  2. Peel and devein shrimp.
  3. Grill shrimp on a skewer for 2-3 minutes on each side or until pink. Alternatively, fry shrimp over medium heat, a few minutes per side until pink (about 5-8 minutes total).
  4. Saute garlic in 1 tbsp butter.
  5. Bring water to boil, add grits.
  6. Stir and cover for 5 minutes then turn heat to low.
  7. Stir in cheese, remaining butter, garlic, and salt.
  8. Toss shrimp in barbecue sauce.
  9. Layer grits, shrimp, bacon, and scallions in a bowl and serve piping hot.
  10. Top with additional barbecue sauce if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.05
Ingredient
8 strips bacon
some barbecue sauce
½ sticks butter
3 garlic cloves
2 cups grits
2 pounds raw shrimp
¾ cups scallions
1.5 cups sharp cheddar cheese
Price
$2.26
$0.02
$0.48
$0.20
$0.89
$18.12
$0.49
$1.82
$24.30

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
655 Calories
46g Protein
31g Total Fat
43g Carbs
12% Health Score
Limit These
Calories
655
33%

Fat
31g
48%

  Saturated Fat
15g
94%

Carbohydrates
43g
15%

  Sugar
1g
1%

Cholesterol
450mg
150%

Sodium
1721mg
75%

Get Enough Of These
Protein
46g
93%

Selenium
90µg
130%

Phosphorus
529mg
53%

Calcium
439mg
44%

Manganese
0.71mg
35%

Zinc
4mg
30%

Vitamin K
27µg
26%

Vitamin B12
1µg
25%

Iron
4mg
24%

Copper
0.47mg
24%

Magnesium
78mg
20%

Vitamin A
767IU
15%

Vitamin E
2mg
14%

Vitamin B3
2mg
14%

Vitamin B1
0.18mg
12%

Vitamin B2
0.19mg
11%

Vitamin C
9mg
11%

Vitamin B6
0.22mg
11%

Potassium
323mg
9%

Vitamin B5
0.78mg
8%

Folate
29µg
7%

Fiber
1g
5%

Vitamin D
0.43µg
3%

covered percent of daily need

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