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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.

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

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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.

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

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

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

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Still beautiful after six minutes of sizzling.

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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.

 

 

 

 

 

 

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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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