ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mast Farm Inn Shrimp and Grits

Photo: Becky Luigart-Stayner
Yield 4 servings
You can substitute canned, diced tomatoes for the fresh, if desired.

Ingredients

Nutrition 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

How to Make It

  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; 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.