New Orleans Shrimp With Corn Grits

Course : Shrimp
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3/4 cup quick-cooking grits
1 can cream style corn -- (16 oz.)
1 medium Onion -- small
1 large lemon
1 tablespoon olive or vegetables oil
1 pound shrimp -- large, cleaned
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1 tablespoon parsley -- minced

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Shrimp Recipes