Wednesday, January 6, 2010

Shrimp Jambalaya with Grits

I scored this recipe from Rachael Ray's magazine and it looks SOOOO yummy! I have not made this one yet.... My husband has been traveling all over the country with his job, so I haven't had to cook too much this week. I plan to rock his world with this gem next week! Hope you do the same! Bon Appetit!

Shrimp Jambalaya with Grits

2 T flour
salt & pepper
8 oz frozen okra, thawed & patted dry
6 T butter
¾ cup quick cooking grits
1 onion, chopped
1 green bell pepper, chopped
1 (28 oz) can crushed tomatoes
½ t cayenne pepper
½ lb medium shrimp, chopped

* In a medium bowl, season the flour with salt & pepper. Add okra and toss to coat.
* In large skillet, melt 1 T butter over medium-high heat. Add the okra & cook until golden (3-5 min). Transfer the okra to a plate and reserve the skillet.
* In a small saucepan, bring 3 cups wather to boil and stir in grits. Lower heat, cover and simmer until thickened (about 7 min). Stir in 4 T butter; season with salt & pepper.
* In the reserved skillet, melt remaining butter over medium-high heat. Add onion & pepper and cook 10 minutes or until browned. Stir in tomatoes and cayenne. Bring to boil and cook, stirring, until the mixture is slightly reduced (about 5 minutes). Lower heat to medium, add shrimp and simmer until shrimp are pink in color (about 3 min). Stir in okra and serve over grits.

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