| 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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