This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." -Miss Piggy
Shrimp and Grits: a classic Southern meal and there are endless variations. Simmer the sauce slowly to blend all the flavors before adding the shrimp.
Servings: 2 | Serving size: 4 ounces shrimp
Cooking Time: 45 Minutes
This recipe can easily be multiplied but does not make very good leftovers. Best served over Plain Grits.
Place the water in a medium sauce pan over high heat.
Add the shrimp shells and bring to a boil. Reduce the heat and simmer for 10 minutes.
Place a medium sauce pan over medium heat.
Add the olive oil, and when it is hot, add the white part of the green onion.
Cook for about 2 minutes. Stir frequently.
Add the ham and cook for about 3 minutes. Stir frequently.
Add the paprika, cayenne, vegetable stock, salt, vinegar and honey.
Strain the shrimp stock into the pan and discard the shells.
Reduce the heat and simmer the sauce for about 30 minutes until it is reduced to about 1/2 cup.
Add the shrimp and the tops of the green onion.
Cook for about 8 minutes until the shrimp are pink and cooked through.
Place the shrimp over the top of the grits.
Add the butter to the pan and whisk until melted. Pour the sauce over the shrimp and serve.
Serving size: 4 ounces shrimp
|Calories 170||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||0%|
|Dietary Fiber 1g||4%|
|Vitamin A 8%||Vitamin C 3%|
|Calcium 7%||Iron 7%|
|Vitamin K 30mcg||Potassium 400 mg|