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Creamy Shrimp and Grits

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This recipe from Ellie Krieger and Comfort Food Fix, although creamy as promised, is missing one ingredient:  cheese.


You know I love my colors, so bear with me.


I actually took some liberties here.  EK calls for a red pepper, but I had some leftovers that I was very happy to use up.


Every time I peel and devein my own shrimp I swear I’m never going to do it again.


They seem very happy hanging out with their little crispy Canadian bacon friends, don’t they?


Unfortunately they had to evacuate the pan to make room for more colors.


Still beautiful after six minutes of sizzling.


So I already disclosed the lack of cheese and you should know that the rest of the grits are just water and 1% milk with only one tablespoon of butter.  I had to make an exception to my 400-calorie rule because this dish comes in at 510.  Still totally worth it, in my opinion.

Eat Well and Savor.








About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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