| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | New Orleans | Shellfish, Main dish | 4 | Servings |
INGREDIENTS
| 3/4 | c | Quick-cooking grits |
| 1 | cn | Cream style corn (16 oz.) |
| 1 | Onion, small | |
| 1 | lg | Lemon |
| 1 | tb | Olive or veg. oil |
| 1 | lb | Shrimp, large, cleaned |
| 1/2 | ts | Lemon-pepper seasoning |
| 1/2 | ts | Salt |
| 1 | tb | Parsley, minced |
INSTRUCTIONS
Prepare grits as label directs for 4 servings. When grits are cooked, stir in creamed corn; heat through. Dice onion. Slice lemon in half; squeeze juice from 1/2; set aside. Slice remaining half and use for garnish. In nonstick 10" skillet over med. heat, in hot oil, cook onion until tender. Increase heat to high; add shrimp, lemon-pepper seasoning, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Stir in minced parsley and lemon juice. Serve shrimp with grits. Garnish with lemon slices. Nutritional info. per serving: 350 cal.; 6g fat, 172 mg chol., 835 mg sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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