Shrimp and Grits Cornbread Biscuit Pot Pie
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Shrimp and Grits Cornbread Biscuit Pot Pie

Shrimp and Grits Cornbread Biscuit Pot Pie

Shrimp & grits with bacon and tomatoes are baked with Pillsbury™ Cornbread Biscuits on top for a Southern-inspired spin on the classic pot pie.

Servings: 24 servings (1 serving = 1 portion)
INGREDIENT
WEIGHT
MEASURE
Heavy cream
2 lb
4 cups
Shrimp stock
1 lb 14.00 oz
3 3/4 cups
Muir Glen™ Organic Diced Tomatoes, canned (26074)
1 lb 1.00 oz
2 cups
General Mills™ Quick Grits Cereal Bulk Enriched White Corn (14357)
1 lb
2 1/2 cups
Bacon slices, cooked, diced
5 oz
12 each
Garlic, minced
2 Tbsp
Blackening spice seasoning
2 Tbsp
Shrimp 31-40 count, tail removed, peeled, deveined, raw, frozen
2 lb
62-80 each
Pillsbury™ Freezer-to-Oven Cornbread Biscuit Dough, 2.2 oz (12923)
3 lb 5.00 oz
24 each
  1. Stir together heavy cream, shrimp stock and undrained tomatoes in a mixing bowl.
  2. Add in quick-cook grits, diced bacon, garlic and blackening spice; mix thoroughly.
  3. Pour mixture into greased, 4-inch deep full size hotel pan.
  4. Distribute shrimp in pan and top with frozen cornbread biscuits.
  5. Bake as directed until shrimp and grits are cooked through and bisicuits are golden brown; serve warm.

  • Vegetable or chicken stock can be substituted if desired. Note, nutrition information may change.
  • Garnish with cheddar cheese and green onions for added presentation and flavor if desired. Note, nutrition information may change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 portion
Calories
400
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1220mg
51%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
6%
Sugars
7g
Protein
15g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
50%
50%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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