NEW ORLEANS SHRIMP WITH CORN GRITS

      Title: NEW ORLEANS SHRIMP WITH CORN GRITS
  Categories: Shellfish, Main dish
       Yield: 4 Servings
  
     3/4 c  Quick-cooking grits
       1 cn Cream style corn (16 oz.)
       1 ea Onion, small
       1 lg Lemon
       1 tb Olive or veg. oil
       1 lb Shrimp, large, cleaned
     1/2 ts Lemon-pepper seasoning
     1/2 ts Salt
       1 tb Parsley, minced
  
      Prepare grits as label directs for 4 servings. When grits are
   cooked, stir in creamed corn; heat through.
   
      Dice onion.  Slice lemon in half; squeeze juice from 1/2; set
   aside. Slice remaining half and use for garnish.
   
      In nonstick 10" skillet over med. heat, in hot oil, cook onion
   until tender.  Increase heat to high; add shrimp, lemon-pepper
   seasoning, and salt; cook, stirring constantly, until shrimp turn
   opaque throughout and are lightly browned.  Stir in minced parsley
   and lemon juice.
   
      Serve shrimp with grits.  Garnish with lemon slices.
   
      Nutritional info. per serving:  350 cal.; 6g fat,
       172 mg chol., 835 mg sodium.
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