Southern Shrimp & Grits
Makes 1 Serving
Macros: 319 cal, Fat 11g, Carbs 26g, Fibre 2g, Protein 28g
1/3 cup Water
1/3 Cup Plain Coconut Milk (from the carton)
1/4 tsp Sea Salt (divided)
3 Tbsps Old Fashioned Grits (uncooked)
3/4 slice Bacon (chopped)
113g Shrimp (peeled, deveined)
1/8 tsp Cajun Seasoning
3/4 stalk Green Onion (sliced)
In a pot, bring the water and milk to a boil. Add half of the salt and slowly whisk in the grits. Reduce the heat to medium-low and cook for about 15 minutes, or until thickened. Add more water as needed. Set aside.
In a skillet over medium-high heat, add in the chopped bacon and cook for 6 to 10 minutes or until crispy. Transfer the bacon to a paper towel-lined plate.
Reserve a few tablespoons of the bacon fat and return to medium-high heat. Add the shrimp, cajun seasoning and remaining salt. Cook for 3 to 4 minutes, or until the shrimp turns pink.
Divide the grits into bowls and top with the shrimp, bacon and green onions. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving equals approximately one cup of grits and 6 shrimp.
More Flavour: Use broth instead of water. Add butter and/or cheddar cheese to the grits.