Mast Farm Inn Shrimp and Grits

Ingredients

• 1 pound large shrimp
• Cooking 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.

Submitted 6/13/05.
Source: Cooking Light
Submitted By: Sherry Nolan
SlickSheri@aol.com
Mast Farm Inn Shrimp and Grits