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

Recipe by Cooking Light November 1999

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Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp. Starting at tail end, butterfly each shrimp, cutting to, but not through, top of shrimp.

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  • 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.

Nutrition Facts

234 calories; calories from fat 27%; fat 7g; saturated fat 3.1g; mono fat 1.9g; poly fat 0.9g; protein 21.6g; carbohydrates 21g; fiber 2.1g; cholesterol 142mg; iron 3.3mg; sodium 615mg; calcium 108mg.