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Sunday, July 10, 2011

Shrimp and Grits

A recipe for 3-4

1 pound medium shrimp peeled and deveined
2 teaspoons Creole spice
4 tablespoons olive oil
1 cup onion chopped
½ cup celery chopped
½ cup green bell pepper chopped
2 cloves garlic minced
1 cup chopped tomato
1 ½ cups chicken stock
1 tablespoon butter
2 cups prepared grits

Combine the shrimp with the Creole spice and set aside. Next add two tablespoons of olive oil to a sauté pan and set over high heat. Once the oil is hot sauté the shrimp until nearly cooked the remove from the pan. Add in the remaining olive oil and sauté the onion, celery and pepper until well browned then add in the garlic and tomatoes. Cook this mixture for 3-4 minutes then add the chicken stock and simmer for another 3-4 minutes. Finally return the shrimp to the pan and finish with the butter. Serve warm with prepared grits.

Note that chicken can be used in place of the shrimp

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