Shrimp and Grits

Name: Shrimp and Grits
Prep time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: Grits; 2 1/4 cups milk; 1 1/2 cups water; 1 teaspoon salt; 1 cup grits; 1/4 cup Land O Lakes® Butter; Shrimp; 1/2 cup Land O Lakes® Butter; 1/2 cup all-purpose flour; 3 ribs (1 cup) celery, chopped; 1 medium (1 cup) green bell pepper, chopped; 1 medium (1 cup) onion, chopped; 1 tablespoon finely chopped garlic; 2 cups chicken or seafood stock; 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon Cajun or Creole seasoning; 1 bay leaf; 1 pound uncooked medium shrimp, peeled, deveined; Salt, as desired; Pepper, as desired; Garnish; 6 lemon wedges; 2 tablespoons chopped green onions; Louisiana-style hot sauce

A classic New Orleans dish to celebrate Mardi Gras even if you aren't in "The Big Easy." Creamy grits are topped with shrimp in a spicy tomato sauce.

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25 min

Prep Time

55 min

Total Time

servings

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Ingredients

Grits

2 ¹/₄ cups milk

1 ¹/₂ cups water

1 teaspoon salt

1 cup grits

¹/₄ cup Land O Lakes® Butter

Shrimp

¹/₂ cup Land O Lakes® Butter

¹/₂ cup all-purpose flour

3 ribs (1 cup) celery, chopped

1 medium (1 cup) green bell pepper, chopped

1 medium (1 cup) onion, chopped

1 tablespoon finely chopped garlic

2 cups chicken or seafood stock

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon Cajun or Creole seasoning

1 bay leaf

1 pound uncooked medium shrimp, peeled, deveined

Salt, as desired

Pepper, as desired

Garnish

6 lemon wedges

2 tablespoons chopped green onions

Louisiana-style hot sauce

How to make

STEP 1

Bring milk, water and salt to a boil in 4-quart saucepan. Slowly stir in grits until well mixed. Return to a boil; cover. Reduce heat to low. Cook 30 minutes. Add more water or milk as necessary to achieve desired consistency. Stir in 1/4 cup butter. Keep warm until serving time.
STEP 2

Meanwhile, melt 1/2 cup butter in 6-quart saucepan over medium-high heat. Stir in flour. Cook, stirring occasionally, until mixture is deep golden brown. Add celery, bell pepper, onion and garlic. Cook 7-10 minutes or until vegetables are tender. Add stock, diced tomatoes, seasoning and bay leaf. Cook until thickened to consistency of gravy.
STEP 3

Add shrimp; cook 3-5 minutes or until pink throughout (do not overcook). Discard bay leaf. Season with salt and pepper, as desired.
STEP 4

Serve over warm grits. Garnish with lemon wedges, green onions and hot sauce.

510 Calories

26 Fat (g)

165 Cholesterol (mg)

1380 Sodium (mg)

47 Carbohydrates (g)

3 Dietary Fiber

20 Protein (g)

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