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Gluten Free Creole-Style Shrimp and Grits

  • Makes: 4 servings
  • Start to Finish: 35 mins


  • 1 pound fresh or frozen medium shrimp in shells
  • 1 cup gluten-free yellow grits
  • 1 tablespoon olive oil
  • 12 ounces fresh asparagus spears, trimmed and cut diagonally into 2-inch pieces
  • 1 medium red sweet pepper, seeded and cut into 1/2-inch pieces
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 2 tablespoons gluten-free all-purpose flour
  • 2 teaspoons salt-free Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup reduced-sodium gluten-free chicken broth


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Prepare grits according to package directions. Cover and keep warm.
  2. Meanwhile, in a large skillet heat oil over medium heat. Add asparagus, sweet pepper, onion, and garlic; cook for 4 to 5 minutes or just until vegetables are tender, stirring occasionally.
  3. Stir flour, Creole seasoning, salt, and black pepper into vegetable mixture. Gradually stir in broth. Cook and stir over medium heat just until thickened and bubbly; reduce heat. Stir in shrimp. Simmer, covered, for 1 to 3 minutes or until shrimp are opaque, stirring once. Serve shrimp mixture over grits.

Nutrition Facts (Gluten Free Creole-Style Shrimp and Grits)

  • Per serving:
  • 308 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 143 mg chol. ,
  • 899 mg sodium ,
  • 43 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 21 g pro.

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