Low-Carb Shrimp and Grits

Here’s one for you Southerners, from Adele Hite of Durham, North Carolina. My recipe tester-Kay, an Alabaman-loved this, and said the grits were great all by themselves, too.

YIELD: 5 servings, each with about 18 grams of carbohydrates and 5 grams of fiber, for a total of 13 grams of usable carbs and 33 grams of protein.

INGREDIENTS:

GRITS:

• 1 recipe Fauxtatoes Deluxe
• 4 ounces cream cheese
• 1 cup white Cheddar cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon black pepper

SHRIMP:

• 2 tablespoons butter
• 2 ounces chopped bacon
• 1 cup sliced mushrooms
• 2 ounces very thinly sliced oil-packed sun-dried tomatoes (about 4 tomatoes)
• 2 teaspoons lemon juice
• 1 teaspoon minced garlic
• 1/2 cup dry white wine
• 1/2 pound peeled, deveined shrimp
• 1/2 cup chopped green onions

INSTRUCTIONS:

1. Combine the Fauxtatoes, cream cheese, Cheddar, Parmesan, and black pepper in a saucepan. Stir over low heat until smooth.
2. Put the butter in a skillet, and add the chopped bacon. Brown the bacon slightly, and add the mushrooms, tomatoes, lemon juice, garlic, and wine. Simmer until the mushrooms are cooked.
3. Add the shrimp, and cook until they’re just done. Toss with green onions, and serve over the grits.

NOTE:

• If you want to  serve the “cheese grits” by themselves as a side dish, figure on 6 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 15 grams of protein.