1/2 cup Organic Yellow Corn Grits
1 tsp Tabasco Sauce
1/2 tbsp Lemon Juice
2 tbsp Fresh Parsley
1/2 cup Green Onions (tops only)
2 cloves Garlic (raw)
8 oz Shrimp
0.2 cup Reduced Fat Shredded Cheddar Cheese and Monterey Jack Cheese
4 slices Center Cut Bacon (Hormel)
1 tbsp Coconut Oil
295 calories per serving – 3 servings
11.6 g Fat
23 g Carbs
23.4 g Protein
“Fry” bacon in skillet without oil. Remove bacon and place defrosted fully cooked shrimp in skillet and fry up in bacon grease. Season with garlic, salt, and pepper. Add onions and parsley and cook for another 2 minutes.
Add bacon to the shrimp mixture.
Meanwhile, bring 2 cups water to a boil in a medium pan and add grits. Boil until thick. Add cheese and coconut oil to grits and then season with sea salt and pepper.
Weigh grits in grams separately and divide by 3 to get weight of one serving. Add to your bowl. Weigh shrimp and bacon in grams and divide by 3 and top grits with shrimp and bacon mixture. Add a sprinkle of Tabasco to finish the dish!