Shrimp Jambalaya with Grits Recipe
This is light, delicious and very original dinner recipe.
Ingredients
- 2 Tbsp flour
- salt and pepper
- 8 ounces frozen okra, thawed and patted dry
- 6 Tbsp butter
- 3/4 c. quick-cooking grits
- 1 onion, chopped
- 1 green bell pepper, chopped
- One 28-once can crushed tomatoes
- 1/2 tsp cayenne pepper
- 1/2 lb medium shrimp, chopped
Directions
- In a medium bowl, season the flour with salt and pepper. Add the okra and toss to coat.
- In a large skillet, melt 1 Tbsp butter over medium-high heat. Add the okra and cook, stirring occasionally, until golden, 3 to 5 mins. Transfer the okra to a plate and reserve the skillet.
- In a small saucepan, bring 3 cups water to a boil. Stir in the grits, lower the heat, cover and simmer until thickened, about 7 minutes. Stir in 4 Tbsp butter; season with salt and pepper.
- Meanwhile, in the reserved skillet, melt the remaining 1 Tbsp butter over medium-high heat. Add the onion and bell pepper and cook, stirring, until browned, about 10 minutes. Stir in the tomatoes and cayenne. Bring to a boil and cook, stirring, until the mixture is slightly reduced, about 5 minutes. Lower the heat to medium, add the shrimp and simmer until the shrimp are just cooked, about 3 minutes. Stir in the okra and season with salt and pepper. Serve over grits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 165 | 45% |
| Total Fat 18.8g | 24% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 213mg | 9% |
| Potassium 385mg | 11% |
| Total Carbs 33.79g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.45g | 2% |
| Protein 16.16g | 26% |
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Reviews
December 1, 2009
That was a hit! Very tender, a lot of taste, and beatiful.I've cooked/tasted this recipe!
January 16, 2010
I don't usually even rate my own recipes with 5 stars, but I cannot pass doing so here. I had a chance to eat this dish and it was a double treat. The aroma gets the appetite going and the dish lives up to that aroma. A little spicy, but not overpowering. I was full when I finished, but still wanted more. Best to eat hot before the grits get a chance to cool; dishware that retains heat would be best.I've cooked/tasted this recipe!2 people like this review
