The Green Valley Spa’s Shrimp & Grits

Recipe Created by Fio Antognini Executive Chef, Green Valley Spa & Resort

Ingredients
• 3/4 cup Quaker Instant Grits
• 3 cups water
• 1/4 cup roasted red bell pepper, diced
• 1 tsp curry powder
•   Dash of sea salt
• 1 tbsp olive oil
• 2 tbsp onion, chopped
• 1/2 cup mushrooms, sliced
• 1/2 pound (8 oz.) raw, peeled and de-veined shrimp (cut into bite-size pieces)
• 1/4 cup white wine
• 1-1/2 tsp Dijon mustard
• 2 tbsp fat-free sour cream
• 1 tsp low-sodium soy sauce
•   Hot sauce to taste (your favorite brand: mild, medium or hot)
•   Chopped parsley for garnish
•   Turkey bacon (optional)

Preparation

Prepare Quaker Instant Grits according to package directions. Add curry and bell peppers; stir well over low heat for 1 minute to allow flavors to meld. Cover and keep warm.

In a large sauté pan, heat olive oil. Add onions and cook for 2 minutes over medium-high heat stirring occasionally. Add mushrooms, stir to combine, and cook for 3 minutes. Add shrimp, stir to combine, and cook for 2 minutes. In a bowl, mix the white wine, mustard, sour cream, soy sauce and hot sauce. Pour mixture into pan while stirring with shrimp and vegetables. Simmer uncovered for 2 minutes.

To serve, ladle an even amount of grits onto 4 dinner plates, creating a large, thin “circle” of grits on each. Spoon the shrimp mixture onto the center of grits. Garnish each plate with a sprinkling of chopped parsley, and serve. Optional garnish: crumbled turkey bacon

Nutrition Information