Shrimp And Grits Recipe With Fresh Shrimp And Creole
Shrimp Recipe Ingredients:
1 pound medium shell shrimps
½ cup yellow grits
¾ cup chicken broth, reduced sodium
1 medium red bell pepper, cut into half inch cubes
12 ounce asparagus, trimmed and sliced diagonally in to 2 inch long pieces
½ cup onions, chopped
2 tablespoon all-purpose flour
2 garlic cloves, minced
2 teaspoon Creole seasoning, reduced sodium or salt free
1 teaspoon olive oil
Black pepper, freshly ground to taste
Salt to taste
- If you use frozen shrimps then don’t forget to thaw them thoroughly before proceeding. Peel them in such a way that their tails remain intact. If you don’t enjoy shrimps with the tail then you may peel the tails too. Devein the peeled shrimps and rinse them with tap water. Pat them dry with few paper towels.
- According to the directions on the packet, prepare grits. After done remove them in a bowl and cover so they remain warm.
- Add olive oil in a large skillet and heat it over medium heat. In hot oil stir in all the vegetables that is asparagus, garlic, onions and red pepper and cook for about 4 to 5 minutes or until the vegetables are tender, yet crisp.
- Remove the skillet from flame and stir in all-purpose flour and Creole seasoning. Sauté well. As the flour and seasoning are mixed well in the vegetables add chicken broth. Replace the pan back on the heat and cook the vegetables in the broth just until the mixture turns bubbly.
- Add shrimps at this stage, cover the skillet and cook for 2 to 3 minutes or until the shrimps turn opaque. Stir occasionally. Place grits on the serving platter. Spoon the shrimps over grits and season with salt and freshly ground black pepper. Serve hot. This recipe makes 4 servings.
- Creole-style shrimp and grits provide 241 calories and 6 gm fat per serving. To reduce the calories of this recipe use low fat or reduced fat along with low sodium chicken broth.
- This is a diabetes friendly recipe providing 22 gm protein and 25 gm carbohydrate per serving.
- Shell fishes, including shrimps are a good source of protein and calcium but they are also rich in cholesterol. This recipe provides about 130 mg cholesterol and 390 mg sodium per serving, so if you are on cholesterol restricted or sodium restricted diet then balance your other food intake accordingly.