Quaker Instant Grits - Delicious Recipes

The Green Valley Spa's Shrimp and Grits
Recipe Created by Fio Antognini, Executive Chef, Green Valley Spa & Resort

Ingredients:
3/4		cup Quaker Instant Grits
3		cups water
1/4		roasted red bell pepper, diced

3/4		teaspoon curry powder
Dash		of sea salt
1		tablespoon olive oil
2		tablespoons chopped onion
1/2		cup sliced mushrooms
1/2		lb. (8 oz.) raw, peeled and de-veined shrimp
1/4		cup white wine
1 1/2		teaspoons Dijon mustard
2		tablespoons fat-free sour cream
1		teaspoon low-sodium soy sauce
1		to 2 teaspoons hot sauce (your favorite brand: mild, medium or hot)
		Chopped parsley for garnish

Cooking:
Prepare Quaker Instant Grits according to package directions. Add curry and bell peppers; stir well over low heat for 1 minute to allow flavors to meld. Cover and keep warm.

In a large sauté pan, heat olive oil. Add onions and cook for 2 minutes over medium-high heat stirring occasionally. Add mushrooms, stir to combine, and cook for 3 minutes. Add shrimp, stir to combine, and cook for 2 minutes. In a bowl, mix the white wine, mustard, sour cream, soy sauce and hot sauce. Pour mixture into pan while stirring with shrimp and vegetables. Simmer uncovered for 2 minutes.

To serve, ladle an even amount of grits onto 4 dinner plates, creating a large, thin “circle” of grits on each. Spoon the shrimp mixture onto the center of grits. Garnish each plate with a sprinkling of chopped parsley, and serve.

Optional garnish: crumbled turkey bacon

Yield: 4 servings

Green Valley Spa's Main Course Variation:
When adding the shrimp, add 1 cup frozen edamame (shelled soybeans).

Try these other delicious Grits recipes:
• Quick Cheese Grits • Hearty Brunch Bake • Savory Baked Grits • Southern Scramble • Zucchini Griddle Cakes • Coco-nana Pudding • Fast & Hearty Breakfast Cereal • Baked Cheese Garlic Grits • Broccoli Cheese Grits • Baked Santa Fe Grits • Grits and Cheese Biscuits • Tamale Pie • Syrup 'N Bacon Grits • Creamy Dessert Mold • Orange Blossom Grits