Shrimp and Green Beans with Bacon and Spicy Grits
Cheesy grits made with vegetable broth and garlic get a kick from spicy sriracha, while the succulent shrimp are sautéed in bacon drippings for depth of flavor and richness.
1 out of 3
2 out of 3
Equipment You'll Need:
- Medium saucepot with lid
- Large sauté pan
From Your Pantry:
- Black pepper
- Pinot Grigio from Italy or Sauvignon Blanc from Chile or New Zealand
- Lighter lagers such as pilsner or lightly hopped session IPA
Shrimp (Shrimp, Salt), Vegetable Broth (Water, Carrots, Celery, Onions, Leeks, Tomato Puree [Tomatoes, Sea Salt, Citric Acid], Sea Salt, Mushrooms, Garlic, Spices), Green Beans, Grits (White Hominy Corn Grits, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Bacon, Grated Parmesan Cheese (Pasteurized Part-Skim Cows Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose [Prevents Caking], Natamycin [Protects Flavor]), Butter (Cream, Salt), Garlic, Sriracha Hot Chili Sauce (Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite [Preservative], Xanthan Gum).