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Creole-Style Shrimp & Grits
Date added: December 6, 2007
- Servings: 4 change
- Calories per serving: 279
- Prep time: 20
- Cook time: 15
Ingredients
- 1 pound shrimp, mixed species, raw, med
- 1/2 cup grits, corn, yellow, quick, unenrich, dry
- 12 ounce-weight asparagus, spears, fresh, lrg, 7 1/4" to 8 1/2" long
- 1 red sweet pepper cut into 1/2 inch squares
- 1/2 cup onion, white, fresh, chpd
- 2 garlic cloves minced
- 1 tbsp oil, olive, extra virgin
- 2 tbsp flour, all purpose, bleached, enrich
- 2 tsp seasoning, creole
- 3/4 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse and pat dry with paper towels. Prepare grits according to package directions. Cover and keep warm.
2. Meanwhile, in a large skillet cook asparagus, sweet pepper, onion and garlic in hot oil for 4 to 5 minutes or just until vegetables are tender.
3. Stir flour and Creole seasoning into vegetable mixture. Add chicken broth. Cook and stir just until bubbly; reduce heat. Stir in shrimp. Cover and cook for 1 to 3 minutes or until shrimp are opaque, stirring once. Serve over grits. Season to taste with salt and pepper.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 279 | 14% |
| Fat 6g | 9% |
| Cholesterol 172mg | 57% |
| Sodium 629mg | 26% |
| Carbohydrates 28g | 14% |
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