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Creole Shrimp over Creamy Cheesy Grits
Makes 6 servings.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 2 tablespoons POLANER Chopped Garlic
- 1 (14-ounce) can diced tomatoes, undrained
- 5 ounces frozen okra
- 2 teaspoons Creole seasoning
- 1 pound uncooked shrimp, cleaned, peeled, deveined
- 1 cup water, divided
- 2 cups milk
- 1/2 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- Scallions, sliced (optional)
- HEAT olive oil in large skillet over medium heat. Add onion, bell pepper, celery and garlic. Cook and stir until vegetables are tender, about 4 minutes. Stir in diced tomatoes with juice, okra and Creole seasoning. Add shrimp and 1/2 cup water; stir and cover. Simmer 10 minutes. Remove cover and simmer 5 minutes longer.
- MEANWHILE, bring milk and remaining 1/2 cup water to a boil in saucepan. Stir in Cream of Wheat. Add cheese and salt; cook and stir until thickened.
- PLACE serving-spoon-sized portion of grits on plate. Ladle shrimp over grits and top with sliced scallions, if desired.
- Tip: For even more authentic Creole flavor and a heartier dish, add slices of spicy andouille sausage along with the shrimp. Proceed as directed.
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