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Ian's take on Shrimp and Grits is for Dinner.

Ian's take on Shrimp and Grits takes 45 minutes to prepare.

Ian's take on Shrimp and Grits takes 15 minutes to cook.

Ian's take on Shrimp and Grits makes 12 servings.

The ingredients for Ian's take on Shrimp and Grits are:

6 Servings of Quaker 5 min. Quick White Grits
1 cup shredded, Cabot Sharp Cheddar Cheese, light or low-fat
12 medium pcs of Lean Bacon
12 Large Shrimp, (22-30 size is best), peeled and de-veined
4 tbsp Daisy Light Sour Cream
1 tbsp Garlic Powder
1 tsp Paprika
2 tsp Salt
1 tbsp Garlic Salt
2 tsp of Red or Cayenne Pepper
1/2 cup of sliced Jalapeno Peppers (reserve 1/4 cup of juice)
1 cup shredded, Cabot Sharp Cheddar (in reserve)

Here is how you make Ian's take on Shrimp and Grits:

Bring 4-1/2 cups of water to a boil in a 2-qt pot on stovetop.Stir in 1-1/2 cups of grits to boiling water, add a tsp. of low-fat margerine and a pinch of salt and decrease heat to low.Cook grits for 5-7 minutes, stirring occasionally.The grits should be slightly runny.Stir in 1 cup of cheese, 4 tbsp of sour cream, a tsp. of ground black pepper, a tsp. of salt, 2 tsp. of garlic powder, 1 tsp. of paprika, 2 tsp. of garlic salt, 2 tsp of red pepper (add flakes to taste, optional for extra spicy) and stir over simmering heat until mixed and heated through.Remove from burner and immediately fill 12 large muffin tins with foil liners almost full, cover loosely with cling-wrap, and place in freezer to cool.Place large frying pan, cold, on medium-low heat.Immediately add as many bacon strips as the pan can hold, cooking until browned but not crispy. Cook all 12 strips and place on several paper towels on plate and set aside to drain. *Make sure bacon is not cooked past being easily flexible. *Cooking the bacon is the major time component of this recipe. If you buy pre-cooked bacon, it will take 20 min.Pre-heat oven to Bake>400 F.Once bacon is complete (25-30 min.), the grits should be cooled and hardened.Verify and remove from freezer.Remove foil liners and place grit cakes on cookie sheet.Take 1 strip of bacon and wrap it around the circumference of the grit cake and secure with a toothpick.Place 1 large uncooked shrimp over the top of the cake.Place 1 or 2 slices of Jalapeno on top of the shrimp and secure the whole ensemble with a toothpick.Use the reserved 1 cup of shredded cheddar cheese and reserved Jalapeno juice to annoint the top of each cake ensemble. (don't worry about non-absorbed juice fillng up the cookie sheet. This is intended.)Place on middle rack in pre-heated oven for 15 min. or until cheese is golden brown and shrimp is pink.Remove from oven, remove toothpicks and serve immediately while hot.* The pre-oven ensemble can be put together up to 1 day in advance and stored in your refigerator.Bon Apetit!Number of Servings: 12Recipe submitted by SparkPeople user SUNDIAL03.

The nutritional information for Ian's take on Shrimp and Grits is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 138.0

• Total Fat: 5.4 g
• Cholesterol: 21.7 mg
• Sodium: 624.5 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 0.6 g
• Protein: 9.7 g

The dietary needs meet for Ian's take on Shrimp and Grits is Low Fat