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    • Shrimp and Grits

    Mark Sharron
    Easy
    30 Minutes
    2-4
    Amount Per Serving: Calories 590 calories; Fat 25g; Protein 44g; Cholesterol 150mg; Sodium 1130mg; Carbohydrates 21g
    Shrimp and Grits is a classic Southern dish favourite among seafood lovers. This dish is easy to make and is full of flavour. The combination of shrimp, butter, and cheese is a winning combination that is sure to please. The grits provide a creamy base that perfectly complements the shrimp. This dish is a great way to enjoy seafood without breaking the bank.
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    Ingredients

    • 1 lb. medium-sized shrimp, peeled and deveined
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 2 cups milk
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 cups quick-cooking grits
    • 1 cup shredded sharp cheddar cheese
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Add the shrimp and stir until the shrimp is cooked through.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • 9. Serve the shrimp and grits with chopped fresh parsley.

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