Subj : BH&G 1707
To   : ALL
From : DAVE DRUM
Date : Wed Feb 03 2021 15:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole-Style Shrimp And Grits
 Categories: Cajun, Seafood, Vegetables, Poultry
      Yield: 4 Servings
 
      1 lb Medium shrimp
    1/2 c  Quick-cooking yellow grits
     12 oz Fresh asparagus; trimmed,
           - bias-sliced in 2" pieces
      1 md Red bell pepper; in 1/2"
           - squares
    1/2 c  Chopped onion
      2 cl Garlic; minced
      1 tb Olive oil
      2 tb All-purpose flour
      2 ts Tony Chachere's Creole
           - seasoning
    3/4 c  Chicken broth
           Salt & ground black pepper
 
  Thaw shrimp, if frozen. Peel and devein shrimp, leaving
  tails intact (if desired). Rinse shrimp; pat dry with
  paper towels. Prepare grits according to package
  
  directions. Cover and keep warm.
  
  Meanwhile, in a large skillet, cook asparagus, sweet
  pepper, onion, and garlic in hot oil for 4 to 5 minutes or
  just until vegetables are tender.
  
  Stir flour and Creole seasoning into vegetable mixture.
  Add chicken broth. Cook and stir just until bubbly; reduce
  heat. Stir in shrimp. Cover and cook for 1 to 3 minutes or
  until shrimp are opaque, stirring once. Serve over grits.
  Season to taste with salt and black pepper.
  
  Makes 4 (1 1/4 cup shrimp mixture and 1/2 cup grits)
  servings.
  
  Diabetic Living | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "How you do anything isn't how you do everything." -- T. Harv Eker
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