Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp (peeled, deveined and with tail off)
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 2 teaspoons seafood seasoning (like Old Bay or Chef Paul Prudhomme's Seafood Magic)
  • 1 Tablespoon butter (low-fat margarine or dairy-free substitute)
  • 1 cup onion (finely diced)
  • 3 garlic cloves (minced)
  • 4 cup chicken or vegetable broth
  • 1/4 cup sundried tomatoes (chopped or cut into slivers)
  • 1 cup corn grits (polenta)
  • 1 cup sharp cheddar cheese (shredded, omit for dairy-free version)
  • 1 scallion (sliced thin)

Instruction

  • Combine olive oil, lemon juice, salt and 1 teaspoon of seafood seasoning in a plastic bag. Add shrimp and marinate in the refrigerator for 20-30 minutes.
  • Preheat oven to 375 degrees F.
  • Place shrimp in a baking dish and cook for 7-10 minutes or until shrimp are cooked through.
  • Melt butter or margarine in a skillet over medium-high heat.
  • Add onion and garlic to pan and saute for about 5 minutes or until onion has softened.
  • Add broth, sundried tomatoes and 1 teaspoon of seafood seasoning to the pan.
  • Bring mixture to a boil and stir in grits.
  • Lower heat and cook grits for 8-10 minutes, stirring occasionally.
  • Remove from heat and stir in cheese.
  • Serve shrimp over grits and top with sliced green onion.