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    You are in: Home / Recipes / Low Country Shrimp and Grits Recipe
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    Low Country Shrimp and Grits

    Average Rating:

    3 Total Reviews

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    • on June 18, 2012

      Used canned San Marzano tomatoes (2 or 3 with some of the sauce in the can), folded a little Gouda into the grits at the end, one shallot 'toe' instead of onion or green onion. Nice!!

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    • on November 20, 2009

      Easy enough to make for breakfast (had the shrimp peeled & deveined in the fridge). Used about 3 T butter instead of the 1/2 cup & added cream to grits for creaminess. Used 8 pieces of bacon & the resultant fat (about 3 T instead of the olive oil - it is breakfast! LOL). Otherwise made as directed using 1/4 t white pepper, 1/4 t black pepper, 1/2 t cayenne pepper & the paprika. Whoooeee! It was fantastic & on the table in under 20 minutes!

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    • on May 15, 2009

      Wonderful flavor combination. I peeled and seeded the tomato before dicing. Simmered the sauce uncovered after adding the 1/4 cup cream til the cream was reduced and sauce thickened. Thanks for sharing.

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    Nutritional Facts for Low Country Shrimp and Grits

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1117.8
     
    Calories from Fat 738
    66%
    Total Fat 82.0 g
    126%
    Saturated Fat 46.7 g
    233%
    Cholesterol 387.6 mg
    129%
    Sodium 2378.2 mg
    99%
    Total Carbohydrate 72.2 g
    24%
    Dietary Fiber 5.1 g
    20%
    Sugars 2.6 g
    10%
    Protein 25.3 g
    50%

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