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Nassau Shrimp and Grits

Yield 4 servings.

Ingredients

  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • Vegetable cooking spray
  • 1 cup finely chopped onion
  • 1 cup finely chopped green pepper
  • 3/4 cup minced turkey ham
  • 2 3/4 cups canned low-sodium chicken broth, undiluted
  • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 3/4 cup quick-cooking grits, uncooked
  • 2 ounces Neufchâtel cheese, cubed
  • 2 teaspoons olive oil
  • 1 tablespoon lime juice

Nutrition Information

  • calories 355
  • caloriesfromfat 24 %
  • fat 9.6 g
  • satfat 3.5 g
  • monofat 3.7 g
  • polyfat 1.4 g
  • protein 30.4 g
  • carbohydrate 37.4 g
  • fiber 0.0 g
  • cholesterol 193 mg
  • iron 0.0 mg
  • sodium 743 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp. Set aside.

  2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add onion, green pepper, and ham; saute 7 minutes or until vegetables are tender. Add chicken broth and tomato; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in grits; cover and simmer 5 minutes, stirring occasionally. Add cheese; stir until cheese melts. Remove from heat, and keep warm.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 3 minutes or until shrimp turn pink. Sprinkle with lime juice; remove from heat.

  4. To serve, spoon grits mixture onto individual serving plates; arrange shrimp over grits mixture. Serve immediately.

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