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Bacon-Wrapped Shrimp & Grits

Bacon-Wrapped Shrimp & Grits
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Jalapeno BBQ Sauce
OPEN PIT Original Restaurant Recipe Barbecue Sauce 30 fl oz 3 cups
red onions, small dice 3.75 oz. 3/4 cup
hot pepper jelly 7.5 oz. 3/4 cup
jalapeño peppers, small dice 1.25 oz. 1/3 cup
Shrimp & Grits
uncooked jumbo shrimp, peeled with tails left on, deveined (U15) 1 lb. + 10 oz. 24 each
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak 1.25 lb. 24 slices
hot prepared old-fashioned white grits 4.5 lb. 3 qt.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 1.5 lb. 3 cups

Directions

JALAPENO BBQ Sauce: Cook ingredients in saucepan on medium heat 15 min., stirring occasionally. Set aside.

SHRIMP & Grits: Wrap each shrimp with 1 bacon slice; secure with skewer. Grill on medium heat until bacon is about half cooked, turning once. Transfer to sheet pan. Bake in 375ºF standard oven until shrimp and bacon are done.

FOLD cheese into grits.

FOR each serving: Spoon 2 Tbsp. Jalapeno BBQ Sauce into bowl; top with 1/2 cup cheese grits. Brush 1 wrapped shrimp with about 1 Tbsp. Jalepeno BBQ Sauce; place on grits.

Kraft Kitchens Tips

Note
Soak wooden skewers in water before using to prevent them from burning on the grill.
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Nutritional Information

Nutrition Information

Calories
 310
Total fat
 14 g
Saturated fat
 7 g
Cholesterol
 95 mg
Sodium
 1230 mg
Carbohydrate
 29 g
Dietary fiber
 0 g
Sugars
 13 g
Protein
 17 g
Vitamin A
 10 %DV
Vitamin C
 2 %DV
Calcium
 20 %DV
Iron
 6 %DV