Shrimp And Grits Creole

Oxmoor House
6 servings


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1 cup stone-ground grits
4 cups water
1/2 cup freshly grated garlic and herb-flavored Parmesan cheese
Olive oil-flavored cooking spray
2/3 cup chopped carrot (about 1 large)
1/2 cup chopped green bell pepper (about 1 small)
2 (14.5-ounce) cans zesty diced tomatoes with jalapeño peppers (such as Del Monte), undrained
1/2 cup water
2 teaspoons salt-free Cajun seasoning
1 1/4 pounds large fresh shrimp, peeled and deveined


Prep: 14 Minutes
Cook: 11 Minutes

Cook grits according to package directions, using 4 cups water. Stir in Parmesan cheese; set aside, and keep warm.

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add carrot and green pepper; cook 3 minutes, stirring often. Add tomatoes, 1/2 cup water, and Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Spoon 2/3 cup grits into each of 6 individual serving bowls; spoon about 1/2 cup shrimp mixture over grits.

Created date

January 2010

Nutritional Information

Calories 246
Fat 2.7 g
Satfat 0.3 g
Protein 19.8 g
Carbohydrate 34.0 g
Fiber 3.2 g
Cholesterol 114 mg
Iron 3.8 mg
Sodium 928 mg
Calcium 109 mg