The classic, Shrimp and Grits, travels far from New Orleans with the addition of wild mushrooms and fragrant curry powder. Photo credit: Monet Moutrie from Anecdotes & Applecores.
15m
PREP TIME
30m
COOK TIME
264
CALORIES
12
INGREDIENTS
The classic, Shrimp and Grits, travels far from New Orleans with the addition of wild mushrooms and fragrant curry powder. Photo credit: Monet Moutrie from Anecdotes & Applecores.
15m
PREP TIME
30m
COOK TIME
264
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- 1 cup milk
- 1 cup water
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/2 cup old-fashioned white grits
- 4 ounces Fontina cheese, shredded (about 1 1/2 cups)
- 4 tablespoons olive oil, divided
- 1/4 cup thinly sliced red onion
- 3 teaspoons McCormick Gourmet™ Organic Red Curry Powder, divided
- 1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
- 1/4 cup dry white wine
- 1 package (6 ounces) baby spinach leaves
- 1 pound (26 to 30 count) large shrimp, peeled and deveined
INSTRUCTIONS
- 1 Bring milk, water and 1/2 teaspoon of the sea salt to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Add cheese; stir until melted and grits are smooth. Keep warm
- 2 Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in 2 teaspoons of the curry powder and remaining 1/2 teaspoon sea salt. Add mushrooms; cook and stir on medium-high heat 2 to 3 minutes. Add wine; cook 5 minutes on medium heat or until reduced by half, stirring occasionally. Remove from heat. Add spinach; stir until just wilted. Remove from skillet. Keep warm
- 3 Heat remaining 2 tablespoons oil in same skillet on medium-high heat. Add shrimp and remaining 1 teaspoon curry powder; cook and stir 2 to 3 minutes or just until shrimp turn pink. To serve, spoon grits onto serving plates. Top with mushroom mixture and shrimp
NUTRITION INFORMATION
(per Serving)
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