• Turkey Bacon, Shrimp & Low-Fat Sour Cream Grits

    Turkey Bacon, Shrimp & Low-Fat Sour Cream Grits
    Prep time:
    Cook time:
    Total time:
    Serves: 2-3
    • 1 lb shrimp (peeled, de-veined, tailed)
    • 10 strips good turkey Bacon, cut into 1 to 2 in pieces
    • 1 tsp garlic, chopped
    • 1 tsp cajun spice blend
    • (optional)
    • Salt and pepper, to taste
    • 1 cup Quick Grits
    • (not instant; Aunt Jemima is fine; if you can't find grits, polenta would be an acceptable substitute)
    • 3 cups water
    • 1 Tbsp sea salt
    • 1/4 – 1/3 cup light sour cream
    1. Bring 3 cups of water and 1 Tbsp sea salt to a boil in a medium size pot.
    2. In a large skillet on medium heat, cook your turkey bacon (cut into 1 to 2 inch pieces), turning occasionally, until desired doneness (i.e. as crispy as you typically like it).
    3. While the turkey bacon is cooking, add 1 cup grits to the boiling water and stir thoroughly, then cover and reduce heat to medium low.
    4. Set timer for 5 minutes, and check – grits should look thick and creamy (if not, give it another minute or two) and then stir in light sour cream and cover until serving time.
    5. When the bacon is finished cooking, toss shrimp with a sprinkling of salt and pepper (and/or your optional spices).
    6. Remove bacon from skillet and place shrimp in pan. Cook 2-3 minutes per side (turn them over when you can see the opacity of the bottom side).
    7. Remove and toss with turkey bacon (taste and add additional salt/pepper if desired. Feel free to spice things up a bit at this point too).
    8. Serve the shrimp and turkey bacon on top of grits, topped with freshly chopped herbs and a spritz of balsamic vinegar.
    Serving size: 1 Calories: 341 Fat: 14g Saturated fat: 5g Carbohydrates: 15g Sodium: 1761mg Protein: 40g Cholesterol: 352mg
    Nutritional values are estimations, not exact values

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