Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1254
Calories
92g
Protein
40g
Fat
133g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup white grits
- 4 1/2 cups water, plus more as needed
- 1 1/4 tsp. kosher salt
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
- 2/3 cup shredded medium-sharp cheddar
- cheese
- 1/3 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
- 1 tsp. Tabasco (optional)
- 1 1/2 lb. large shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 2 Tbs. all-purpose flour
- 6 oz. bacon slices, cut into 1/2-inch dice, fried
- until crispy and fat reserved
- 1/3 lb. white button mushrooms, sliced
- 1/3 cup diced red bell pepper
- 2 garlic cloves, minced
- 1/3 cup sliced green onions, white and light
- green portions
- 2 plum tomatoes, diced
- 1/3 cup chicken stock
- 4 tsp. fresh lemon juice
- 1 1/2 tsp. Tabasco sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes