Shrimp 'n Grits
This version of shrimp and grits uses prepared polenta to save on cooking time. If you want a saucier dish, use two cans of tomatoes.
1 tube polenta, cut in 8 slices
2 tablespoons flour
Salt, pepper, thyme
Vegetable oil for frying
14.5 ounce can diced tomatoes with onion and green pepper
12 ounce package medium shrimp, thawed and drained
Spread flour on a plate and season with salt, pepper and thyme—use this to cover the polenta slices, and cook them in hot oil until browned on one side. Flip over and brown on the other side. Add tomatoes, heat to a light simmer and add shrimp, cooking until they're firm and pink.
Shrimp Hush Puppies
Make a meal out of these crusty poppers with a side of coleslaw from the deli. Don't forget to bring the ingredients you need to complete the cornbread mix. Some mixes call for egg and milk. Use up to one cup of drained and chopped shrimp per 1-1/2 cups of dough.
1 package cornbread mix
Small can diced chilies, well drained
Oil for frying
Make cornbread mix, using only enough liquid to create stiff dough. Fold in chiles and shrimp, heat oil to 350 degrees, and drop in dough in walnut-size blobs. Fry until crusty and nestle in paper towels to keep them warm while cooking the next batch.
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