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Shrimp And Grits Creole

Prep time 14 mins
Cook time 11 mins
Yield 6 servings


  • 1 cup stone-ground grits
  • 4 cups water
  • 1/2 cup freshly grated garlic and herb-flavored Parmesan cheese
  • Olive oil-flavored cooking spray
  • 2/3 cup chopped carrot (about 1 large)
  • 1/2 cup chopped green bell pepper (about 1 small)
  • 2 (14.5-ounce) cans zesty diced tomatoes with jalapeño peppers (such as Del Monte), undrained
  • 1/2 cup water
  • 2 teaspoons salt-free Cajun seasoning
  • 1 1/4 pounds large fresh shrimp, peeled and deveined

Nutrition Information

  • calories 246
  • fat 2.7 g
  • satfat 0.3 g
  • protein 19.8 g
  • carbohydrate 34.0 g
  • fiber 3.2 g
  • cholesterol 114 mg
  • iron 3.8 mg
  • sodium 928 mg
  • calcium 109 mg

How to Make It

  1. Cook grits according to package directions, using 4 cups water. Stir in Parmesan cheese; set aside, and keep warm.

  2. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add carrot and green pepper; cook 3 minutes, stirring often. Add tomatoes, 1/2 cup water, and Cajun seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Spoon 2/3 cup grits into each of 6 individual serving bowls; spoon about 1/2 cup shrimp mixture over grits.

Cook's Notes

Temper the spiciness of this dish by substituting one can of plain diced tomatoes for one can of the zesty type.

Oxmoor House Healthy Eating Collection