• 16servings
  • 45minutes
  • 204calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsCopper, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/4 cups water

  2. 1-1/2 teaspoons Creole seasoning, divided

  3. 1/2 cup uncooked old-fashioned grits

  4. 3/4 cup shredded smoked Gouda cheese

  5. 1/2 cup butter, melted

  6. 1/4 cup olive oil

  7. 4 garlic cloves, minced

  8. 1 teaspoon dried oregano

  9. 1/8 teaspoon plus 1/4 teaspoon cayenne pepper, divided

  10. 1 medium lemon, quartered

  11. 16 uncooked jumbo shrimp, deveined

  12. 2 cups chopped baby portobello mushrooms

  13. 5 bacon strips, finely chopped

  14. 2 tablespoons chopped shallot

  15. 1/2 cup white wine

  16. 2 cups chopped fresh spinach

  17. 1 cup half-and-half cream

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Add cheese; cook and stir for 2-3 minutes or until melted. Set aside and keep warm.

  2. Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and remaining Creole seasoning in a 13-in. x 9-in. baking dish. Squeeze juice from lemon into dish; add lemon quarters. Bake, uncovered, at 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12 minutes longer or until shrimp turn pink, stirring once.

  3. Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and remaining cayenne over medium heat until bacon is crisp. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is evaporated. Reduce heat; stir in spinach and cream.

  4. Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top each with sauce mixture and a shrimp. Yield: 16 appetizers.


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