Evening Edge
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Simple Shrimp and Grits
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Becky and Roy Adams of Fayetteville said, "After standing in line for over 30 minutes in Charleston, and then paying $10 for about six shrimp, we realized we could make this in less time and for a lot less money."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 (13-ounce) package fully cooked chicken sausage, sliced into 1/4-inch-thick rounds
1 bunch (about 1 cup) green onions, sliced
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
3/4 cup quick grits
1 pound medium shrimp, peeled and deveined
Instructions:
In a large, lightly oiled skillet over medium heat, saute sausage for 5 or 6 minutes. Add green onions and saute for 1 minute. Add tomatoes and their juices, lower heat and cook, uncovered, until thickened.
Meanwhile, prepare grits according to package directions.
While grits are cooking, add shrimp to tomato mixture and cook until shrimp are just cooked through, about 5 minutes.
To serve, spoon a mound of grits in individual serving bowls. Then spoon shrimp and sausage mixture around grits, leaving grits visible in center.
Meanwhile, prepare grits according to package directions.
While grits are cooking, add shrimp to tomato mixture and cook until shrimp are just cooked through, about 5 minutes.
To serve, spoon a mound of grits in individual serving bowls. Then spoon shrimp and sausage mixture around grits, leaving grits visible in center.
Notes:
The Adamses recommend Aidells sun-dried tomato smoked chicken and turkey sausage. For added flavor, saute in olive oil.
Nutrition:
Per serving: 401 calories (percent of calories from fat, 31), 35 grams protein, 34 grams carbohydrates, 3 grams fiber, 14 grams fat (2 grams saturated), 173 milligrams cholesterol, 904 milligrams sodium.
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