Rosy shrimp and grits recipe

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PREP TIME

15 min

TOTAL TIME

20 min

* PLUS Serves: 4
Rosy shrimp and grits recipe

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
  • 22 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 13 g,
  • Fibre
  • 2 g,
  • Sodium
  • 601 mg.
  • Excellent source of
  • Vitamin B12
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