Creole-style Shrimp and Grits

Submitted by Karen, found in Better Homes and Gardens Diabetic Living Cookbook

Servings: 4 (1¼ C shrimp plus ½ C polenta)

1 lb fresh or frozen medium shrimp, peeled and de-veined
½ C quick-cooking yellow grits
12 oz fresh asparagus, trimmed and bias-sliced into 2-inch long pieces
1 medium red sweet pepper, cut into ½-inch squares
½ C medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 T all-purpose flour
2 tsp salt-free Creole seasoning
¾ C reduced-sodium chicken broth
¼ tsp salt
¼ tsp ground black pepper

Thaw shrimp if frozen. Rinse shrimp; pat dry with paper towels. Prepare grits according to package directions. Cover and keep warm. Meanwhile, cook asparagus, sweet pepper, onion, and garlic in hot oil for 4 to 5 minutes, or until vegetables are tender. Stir flour and Creole seasoning into vegetable mixture. Add chicken broth. Cook and stir just until thickened and bubbly; reduce heat. Stir in shrimp, sat, and black pepper. Cover and cook for 1 to 3 minutes until shrimp are opaque, stirring once. Serve over grits.

Nutrition: (per serving)
241 calories, 6g fat, 25g carbs (2g fiber), 22g protein


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