Mast Farm Inn Shrimp and Grits Recipe

  American Seafood

1 pound large shrimp
Cooking spray
2 teaspoons Cajun seasoning
Applachian Hiking Grits
1 Cup Rosemary-Tomato Sauce

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

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.

Mast Farm Inn Shrimp and Grits

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