You can substitute canned, diced tomatoes for the fresh, if desired.
Cooking Light NOVEMBER 1999
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.
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