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.
