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Low Country Shrimp & Grits

Low Country Shrimp & Grits

Lightning Prep

Quick
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Meant-to-be duos: peanut butter & jelly, sun & sand, Homer & Marge, shrimp & grits. Today, we’re talking about the latter pair. Just like the others listed, it’s clear that opposites attract. In this case, smooth and creamy grits perfectly complement the slightly-smoky, succulent seared shrimp. There’s also lightly charred bell pepper and a buttery sauce. Never made it yourself? Now’s your chance! Luckily, this version couldn’t be quicker or easier—all you need is 25 minutes for this dynamic dish to hit your dinner table.

Tags:Quick
Allergens:MilkShellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

2 unit

Veggie Stock Concentrate

4 tablespoon

Cream Cheese

(ContainsMilk)

10 ounce

Shrimp

(ContainsShellfish)

1 teaspoon

Garlic Powder

2 unit

Scallions

½ cup

Polenta

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 teaspoon

Smoked Paprika

1 teaspoon

Hot Sauce

Not included in your delivery

5 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat40 g
Saturated Fat21 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber3 g
Protein27 g
Cholesterol295 mg
Sodium2130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Whisk
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.

2

• In a small pot, combine 2 cups water, half the stock concentrates (you’ll use the rest later), and 1 tsp salt. Bring to a boil over high heat. • Once water is boiling, slowly whisk in polenta (this prevents clumping), then cover and reduce heat to medium low. Simmer for 5 minutes. • Turn off heat; whisk in cream cheese, Monterey Jack, and 2 TBSP butter until melted and smooth. Keep covered off heat until ready to serve. • 4 SERVINGS: Use a medium pot with 4 cups water and 2 tsp salt. Use 4 TBSP butter.

3

• While grits simmer, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add bell pepper, salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

4

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with paprika, garlic powder, and a big pinch of salt and pepper. • Heat a large drizzle of olive oil in pan used for bell pepper over mediumhigh heat. Add shrimp and scallion whites; cook, stirring occasionally, until shrimp is almost cooked through, 2-3 minutes (it’ll finish cooking in step 5).

5

• Stir bell pepper, ¼ cup water, and remaining stock concentrates into pan with shrimp. Bring to a simmer. Cook, stirring, until shrimp is cooked through and sauce is slightly thickened, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted.

6

• Uncover pot with grits; stir in water a few tablespoons at a time until mixture reaches the consistency of porridge. Season with salt and pepper. • Divide grits between shallow bowls. Top with shrimp mixture and any remaining sauce. Garnish with scallion greens. Drizzle with hot sauce if desired and serve.