New Orleans Shrimp with Corn Grits

1 review, 5 star(s). 100% would make again

Ready in 1h

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1 tb Olive oil; or veg. oil
1 lb Shrimp; large, cleaned
1 small Onion
3/4 c Quick-cooking grits
1 lg Lemon
1/2 ts Lemon-pepper seasoning
1 16-oz can Cream style corn
1 tb Parsley; minced
1/2 ts Salt

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

Prepare grits as label directs for 4 servings. When grits are cooked, stir in creamed corn; heat through. Dice onion. Slice lemon in half; squeeze juice from 1/2; set aside. Slice remaining half and use for garnish. In nonstick 10" skillet over med. heat, in hot oil, cook onion until tender. Increase heat to high; add shrimp, lemon-pepper seasoning, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Stir in minced parsley and lemon juice. Serve shrimp with grits. Garnish with lemon slices. Nutritional info. per serving: 350 cal.; 6g fat, 172 mg chol., 835 mg sodium.

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Lilbama 11y ago

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