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Recipes
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Ingredients
- 1 cup quick-cooking grits
- 4 cups no-salt-added chicken stock
- 1 cup unsalted butter
- 1 tablespoon chipotle & roasted garlic seasoning
- 1 lb rock shrimp
Steps
- Cook grits following package instructions using chicken stock.
- Heat butter and seasoning in a large saucepan on medium-low until melted and simmering. Stir in shrimp; cook 3–4 minutes, stirring occasionally (do not boil), and until shrimp are pink and opaque.
- Remove shrimp from pan; whisk ⅔ cup poaching butter into grits. Serve shrimp over grits. Drizzle with poaching butter, if desired.
Other Preparation Methods
- Grill: Preheat grill on medium-high. Thread shrimp onto 6-inch skewers. Brush shrimp with 1 tablespoon melted butter; sprinkle with 1 teaspoon Cajun seasoning. Grill 1–2 minutes, turning occasionally, and until shrimp are pink and opaque.
- Fry: Heat 6 cups oil in Dutch oven on medium-high until 375°F. Mix 1 cup hush puppy mix with ¾ cup water; coat 1 lb shrimp in batter. Add one-fourth of the shrimp to oil; cook 2–2 ½ minutes and until golden. Drain on paper towels; cook remaining shrimp.
Amount per ¼ recipe serving: Calories 730, Total Fat 49g, Sat Fat 29g, Trans Fat 2g, Chol 300mg, Sodium 700mg, Total Carb 39g, Fiber 2g, Sugars 0g, Protein 30g, Calc 8%, Vitamin A 30%, Vitamin C 6%, Iron 25%