SIMPLE SUPPER SHRIMP AND GRITS
2 cups cooked grits
4 tablespoons butter and/or olive oil
1 pound shrimp, peeled
1 medium tomato, chopped
1-2 cloves garlic, chopped
1 tablespoon julienned fresh basil or parsley (for garnish)
Reheat grits in microwave or over low heat, with additional liquid if necessary.
Melt butter and/or olive oil in saucepan, preferably non-stick. Add shrimp; saute until just before they turn pink.
Add tomato; stir until liquid exudes slightly, just a minute or so.
Add garlic and cook briefly.
Divide grits between two plates, pour shrimp-and-tomato mixture on top, garnish with basil or parsley and serve.
Servings: 2
Source: Nathalie Dupree's Shrimp and Grits Cookbook
2 cups cooked grits
4 tablespoons butter and/or olive oil
1 pound shrimp, peeled
1 medium tomato, chopped
1-2 cloves garlic, chopped
1 tablespoon julienned fresh basil or parsley (for garnish)
Reheat grits in microwave or over low heat, with additional liquid if necessary.
Melt butter and/or olive oil in saucepan, preferably non-stick. Add shrimp; saute until just before they turn pink.
Add tomato; stir until liquid exudes slightly, just a minute or so.
Add garlic and cook briefly.
Divide grits between two plates, pour shrimp-and-tomato mixture on top, garnish with basil or parsley and serve.
Servings: 2
Source: Nathalie Dupree's Shrimp and Grits Cookbook
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