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Mast Farm Inn Shrimp and Grits Recipe | |
American Seafood | |
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Ingredients:
1 pound large shrimpCooking spray 2 teaspoons Cajun seasoning Applachian Hiking Grits 1 Cup Rosemary-Tomato Sauce Grits: 2 Cups water 1/4 tsp. salt 1/4 tsp. garlic powder 1/8 tsp. dry mustard 1/8 tsp. paprika 1/2 cup uncooked regular grits 1/4 cup shredded sharp cheddar cheese 2 tsps. butter Rosemary-Tomato Sause 2 tsps. olive oel 1 cup diced onion 1 1/2 cups diced red bell pepper 1 tbs.chopped fresh or 1tsp. dried rosemary 4 cups coarsley chopped peeled tomato 1/2 cup dry white wine 1/4 tsp. salt 8 garlic cloves, minced
Directions:
1. Peel shrimp. Starting at tail end, butterfly each shrimp, cutting to, but not through, top of shrimp.2. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and seasoning; saute 3 minutes or until shrimp are done. Spoon 1/2 cup Appalachian Hiking Grits onto each of 4 plates; top each serving with 5 shrimp. Spoon 1/4 cup Rosemary-Tomato Sauce evenly around shrimp. Yield: 4 servings. Appalahian Hiking Grits: 1. Bring first five ingredients to a boil. Stir in grits; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Stir in cheese and butter. Rosemary-Tomato Sauce: 1. Heat oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add bell pepper and rosemary; saute 1 minute. Stir in tomato, wine, salt and garlic; bring to a boil. Reduce heat and simmer 30 minutes. 4 servings CALORIES 234; FAT 7g; PROTEIN 21.6g; CARB 21g; FIBER 2.1g; CHOL 142 mg; IRON 3.3mg; SODIUM 615 mg; CALC 108 mg.
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