Mast Farm Inn Shrimp and Grits

Mast Farm Inn Shrimp and Grits Recipe
Photo: Becky Luigart-Stayner
You can substitute canned, diced tomatoes for the fresh, if desired.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 27 %
Fat 7 g
Satfat 3.1 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 21.6 g
Carbohydrate 21 g
Fiber 2.1 g
Cholesterol 142 mg
Iron 3.3 mg
Sodium 615 mg
Calcium 108 mg


1 pound large shrimp (about 20 shrimp)
Cooking spray
2 teaspoons Cajun seasoning (such as Paul Prudhomme's Seafood Magic)


Peel shrimp. Starting at tail end, butterfly each shrimp, cutting to, but not through, top of shrimp.

Heat a nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and seasoning; sauté 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.

November 1999
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