Shrimp and Grits with Spinach and Bacon Recipe

Name: Shrimp and Grits with Spinach and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces, weight Cooked Small Shrimp (Peeled And Deveined, With Tails Removed)If Frozen, Thaw And Drain; 1- 1/2 cup Grits (not Fast Cooking); 4- 1/2 cups Water; 2- 1/2 teaspoons Kosher Salt, Divided; 4 strips Bacon, Crispy And Crumbled; ⅓ cups Chopped Bell Pepper (red Is Especially Nice); 10 ounces, weight Baby Spinach, Washed And Dried; 1 clove Garlic, Minced; 1/2 teaspoons Black Pepper; 1/4 teaspoons Cayenne Pepper; 1- 1/2 cup Shredded Sharp Cheddar Cheese; 2 Tablespoons Olive Oil

Servings: persons

12 ounces, weight Cooked Small Shrimp (Peeled And Deveined, With Tails Removed)If Frozen, Thaw And Drain
1- 1/2 cup Grits (not Fast Cooking)
4- 1/2 cups Water
2- 1/2 teaspoons Kosher Salt, Divided
4 strips Bacon, Crispy And Crumbled
⅓ cups Chopped Bell Pepper (red Is Especially Nice)
10 ounces, weight Baby Spinach, Washed And Dried
1 clove Garlic, Minced
1/2 teaspoons Black Pepper
1/4 teaspoons Cayenne Pepper
1- 1/2 cup Shredded Sharp Cheddar Cheese
2 Tablespoons Olive Oil

1
Bring water to a boil in a 3-quart saucepan.
2
Stir in grits and 2 teaspoons salt.
3
Continue stirring and simmer until thick, about 4-5 minutes.
4
In a large frying pan, heat olive oil and saute peppers until soft.
5
Add spinach and garlic and saute just until the spinach is wilted.
6
Add shrimp and cook through.
7
Stir in crumbled bacon.
8
Sprinkle with remaining salt, pepper and cayenne.
9
To serve, spoon grits into a bowl, top with shredded cheddar, then top with the shrimp and spinach mixture.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces, weight Cooked Small Shrimp (Peeled And Deveined, With Tails Removed)If Frozen, Thaw And Drain, 1- 1/2 cup Grits (not Fast Cooking), 4- 1/2 cups Water, 2- 1/2 teaspoons Kosher Salt, Divided, and more.

Yes, Shrimp and Grits with Spinach and Bacon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Grits with Spinach and Bacon

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