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Shrimp-n-Grits Alfredo with a kick

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Serves 4 | Prep Time 10 minutes | Cook Time 10 minutes

Why I Love This Recipe

Now matter where the MidLife Road Trip travels to, Rick is bound and determined to try Shrimp and Grits. Born and raised in the south, he truly is a shrimp and grits devotee and has developed his recipe. Watch your waistline and grab the defibrillator this recipe isn't for the diet conscious.

Ingredients You'll Need

Ingredients (Shrimp)

10-14 large uncooked shrimp
red bell pepper (6 julienne slices)
green bell pepper (6 julienne slices)
¼ onion (julienne cut)
1 jalapeno (diced)
3 sundried tomatoes (diced) or grape tomatoes halved
olive oil
salt & pepper
¼ cup heavy whipping cream

Bacon can be added at finish if desired

Ingredients (Grits Alfredo)
1 cup heavy whipping cream
1 cup water
⅔ cup polenta (or grits)
¼ pkg cream cheese
¼ stick butter
½ cup shredded parmesan cheese
6 sprigs fresh cilantro (chopped)


Shrimp Directions

Saute shrimp, red & green bell pepper, onion, jalapeno, over medium heat

after about 2 minutes.

Add salt, pepper and heavy whipping cream.

Continue cooking until juices are reduced to about ½

Grits Directions

Combine water, heavy whipping cream, cream cheese, and butter to a boil.

Slowly stir in grits

Reduce to low heat, continue to occasionally stir until grits are thick & creamy

Stir in Parmesan cheese and chopped cilantro

Plate Shrimp on top of alfredo grits.

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