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Rosy shrimp and grits recipe

0

  • Prep Time15 min
  • Total Time20 min
*PLUS Serves: 4
Rosy shrimp and grits

Rosy shrimp and grits. (Photo, Sian Richards.)

Chatelaine Triple Tested

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.

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