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Garlic Herb Shrimp & Grits

½ cup Pepper, freshly ground
Herbed grits (see below)
Fresh rosemary, for garnish 2 tablespoons margarine
1 ½ pounds fresh jumbo shrimp, peeled, tails left on
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh chives
1 garlic clove, crushed
¼ cup fat free chicken broth, less salt or seafood stock
1 tablespoon cornstarch

In large nonstick saucepan over medium heat, melt the margarine. Add the shrimp, basil, thyme, chives, and garlic. Saute’ for 2 to 3 minutes, then add the broth. Meanwhile, in a small bowl mix the cornstarch with the wine. When the shrimp begin to turn pink, stir the wine mixture into the shrimp. Continue to cook until the shrimp are just done, another minute. Do not overcook. Season to taste with pepper and serve immediately over grits. Garnish with rosemary.

Herbed Grits
3 cups water
¼ teaspoon salt
1 cup quick-cooking grits
One 12 ounce can evaporated skim milk
2 tablespoons margarine
1 clove garlic, minced
3 ounces light cream cheese, cubed and softened
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
Pepper, freshly ground

In a large saucepan, bring water and salt to a boil. Slowly add the grits then blend in the evaporated milk. Cook for ten minutes, stirring frequently. Add the margarine, garlic and cream cheese. When they are melted, add the parsley and chives, and stir to blend thoroughly. Season to taste with black pepper.

Per serving: Cal: 310 Fat(g):9.5 % Fat Cal: 28 Sat fat(g): 3.1 Chol(mg):124 Sod(mg):503dry white wine

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Last Updated: 9/23/2015 8:02:45 AM

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