with Cheddar Cheese
Ingredients: Shrimp • Sweet bell pepper • Mirepoix (carrot, onion, celery) • Cornmeal (degermed yellow cornmeal) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Cornmeal
0.5
Sweet Bell Pepper
1
Mirepoix
113 g
Crispy Shallots
28 g
Cheddar Cheese, shredded
0.5
Gravy Spice Blend
20 g
Cajun Spice Blend
5 g
Vegetable Stock Powder
7.5 g
Unsalted Butter
2
Milk
2
Oil
0.5
Salt
0.375
Pepper
0.125
- Before starting, to a medium pot, add 2 3/4 cups (5 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Reduce heat to medium.
- To the pot of boiling water, add 2 tbsp (4 tbsp) butter and vegetable stock powder.
- Whisk cornmeal in slowly. Cook for 1-2 min, whisking constantly, until cornmeal thickens slightly. Reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until cornmeal grains are tender.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and half the Cajun Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until veggies are beginning to soften.
- Add shrimp and peppers. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink and peppers are tender-crisp.**
- Sprinkle Gravy Spice Blend and remaining Cajun Spice Blend over shrimp-and-pepper mixture. Cook for 1 min, stirring often, until fragrant and well coated.
- Add 1/2 cup (1 cup) water. Cook for 1-2 min, until sauce thickens.
- Once grits are tender, add cheddar and 2 tbsp (4 tbsp) milk and stir for 1 min, until cheese is melted. Season with salt.
- Divide grits between plates. Top with shrimp-and-pepper mixture.
- Sprinkle with crispy shallots.
630
kcal
Calories
33
g
Fat
19
g
Saturated Fat
59
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
33
g
Protein
240
mg
Cholesterol
2370
mg
Sodium
1
g
Trans Fat
600
mg
Potassium
350
mg
Calcium
2.3
mg
Iron
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