Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Mast Farm Inn Shrimp and Grits

You can substitute canned, diced tomatoes for the fresh, if desired.

Cooking Light NOVEMBER 1999

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 27%
  • Fat: 7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 21.6g
  • Carbohydrate: 21g
  • Fiber: 2.1g
  • Cholesterol: 142mg
  • Iron: 3.3mg
  • Sodium: 615mg
  • Calcium: 108mg

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Mast Farm Inn Shrimp and Grits Recipe