American
Edgy Food

Cheese Grits with Pan Seared Shrimp

(20)

Extra sidedish:

by chef Chris Massiah

  • details
  • nutrition
  • ingredients
  • farms
  • final steps

Story of the Meal

Grits are boiled with cheddar cheese mixed in with butter and salt, shrimp is sauteed in olive oil and butter, paprika, cayenne, garlic, salt and pepper

Maincourse
Serving Size 506 g
Calories 847
Fat 39 g
Saturated Fat 16 g
Carbs 60 g
Fiber 4 g
Protein 62 g
Sodium 1145 mg
Sugar 6 g

Extra side dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.
Our side dishes have in between 40-150 KCal each.

Balsamic Vinegar
Black Pepper
Cayenne
Cheddar Cheese
Dijon Mustard
Extra Vigin Olive Oil
Garlic
Grits
Kosher Salt
Mixed Greens
Parlsey
Scallions
Shrimp
Unsalted Butter
Water

Summer Wind Farms

Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.

Meals are delivered chilled

Containers are oven & microwave safe, lid is not safe.

NOTE: Remove the plastic cup from inside the container before heating.

In the Ovenrecommended

1. Preheat to 350F. 2. Remove sleeve and peel back film. 3. Heat up for 10 mins.

Enjoy it cold!

In the Microwave

1. Remove sleeve and peel corner of film 2. Re-heat grits w/o shrimp for 2 mins w/ 1/4 cup water 3. Stir periodically, re-heat shrimp seperately for 40 secs

Enjoy it cold!

Community Reviews

(4 COMMENTS)

Erica

04/26/2019

Very good ...

Very good

Stephanie Elaine

10/16/2017

It was excellent. Th...

It was excellent. Though the portion of Cheese Grits seemed a bit small.

Nancy

02/04/2019

Too spicy to eat!...

Too spicy to eat!

Michelle

10/31/2017

Grits just don't see...

Grits just don't seem to travel well. Became brick-l and then heat in microwave open. Had to reconstitute with water,

From

About

Cheese Grits with Pan Seared Shrimp

(20)

Extra sidedish: 2138

Details Nutrition Ingredients Farms

Story of the meal

Grits are boiled with cheddar cheese mixed in with butter and salt, shrimp is sauteed in olive oil and butter, paprika, cayenne, garlic, salt and pepper

Maincourse
Serving Size 506 g
Calories 847
Fat 39 g
Saturated Fat 16 g
Carbs 60 g
Fiber 4 g
Protein 62 g
Sodium 1145 mg
Sugar 6 g

Extra Side Dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.

Our side dishes have in between 40-150 KCal each.

Balsamic Vinegar
Black Pepper
Cayenne
Cheddar Cheese
Dijon Mustard
Extra Vigin Olive Oil
Garlic
Grits
Kosher Salt
Mixed Greens
Parlsey
Scallions
Shrimp
Unsalted Butter
Water

Satur Farms.gif

Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.

Community Reviews (20)

Erica


04/26/2019

Very good

Stephanie Elaine


10/16/2017

It was excellent. Though the portion of Cheese Grits seemed a bit small.

Nancy


02/04/2019

Too spicy to eat!

Michelle


10/31/2017

Grits just don't seem to travel well. Became brick-l and then heat in microwave open. Had to reconstitute with water,

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Follow this meal

Hi !

We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.

The CookUnity Team.

welcome Brooke Alpert M.S., R.D., C.D.N.

We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.

Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.

She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.