Rosy shrimp and grits recipe
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- Prep Time15 mins
- Total Time20 mins
Rosy shrimp and grits. (Photo, Sian Richards.)
Smoky tomato polenta, topped with buttery garlic shrimp is a mouthwatering meal you can dish up in just 20 minutes – perfect for hectic weeknights.
Ingredients
2 1/2 cups water
1 1/2 cups Clamato juice
1 cup fine cornmeal
3/4 cups smoked cheddar, divided
2 tbsp butter
1 tsp sauce Chipotle Pepper Sauce
340 g thawed and peeled frozen raw shrimp
2 garlic cloves, minced
1/3 cup chopped celery leaves
Instructions
BOIL water with Clamato in a large saucepan. Gradually whisk in cornmeal until thickened but still loose, about 1 min. Stir in 1/2 cup smoked cheddar, 1 tbsp butter and Tabasco Chipotle Pepper Sauce. Remove from heat and keep warm.
MELT 1 tsp butter in a medium non-stick frying pan over medium-high. Add shrimp and garlic. Cook until shrimp turns pink, 3 to 4 min.
SCOOP polenta grits into bowls. Sprinkle with 1/4 cup smoked cheddar, then top with shrimp and celery leaves.
Nutrition (per serving)
Calories 379, Protein 22g, Carbohydrates 43g, Fat 13g, Fibre 2g, Sodium 601mg.
Excellent source of Vitamin B12.