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New Orleans Shrimp and Grits
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| CREAMY GRITS: | |
| 2 cups | milk |
| 1 1/2 cups | water |
| 1/4 tsp | salt |
| 2 cloves | garlic, crushed |
| 3/4 cup | grits |
| SHRIMP: | |
| 1 tbsp | oil |
| 1 | red pepper, chopped |
| 1 cubanelle or green frying pepper, chopped | |
| 1 small | onion, chopped |
| 1 tsp | minced garlic |
| 1 lb | peeled large shrimp |
| 3/4 tsp | each low-sodium Old Bay Seasoning, (McCormick) and cajun seasoning |
| 4 | plum tomatoes, coarsely chopped |
| 1/2 cup | shredded reduced-fat cheddar |
| Grits; Bring milk, water, garlic and salt to a boil in a medium saucepan. Whisk in grits, cover, reduce heat to simmer and cook, stirring occasionally, 20 minutes or until smooth and thickened. Shrimp; Meanwhile, heat oil in large nonstick skillet over medium-high heat. sauté red and green peppers, the onion and garlic 5 minutes. Add shrimp and Old Bay and Cajun seasonings; cook 2 minutes. Add tomatoes; cook until shrimp are just cooked through, about 1 minute. Remove grits from heat; stir in cheese. Serve shrimp and vegetables over grits. | |
| 13 | fat |
protein 35
carb 41
fiber 3
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