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.