Mast Farm Inn Shrimp and Grits
- 2 teaspoons Cajun seasoning (such as Paul Prudhomme's Seafood Magic)
- Appalachian Hiking Grits
- Cooking spray
- 1 cup Rosemary-Tomato Sauce
- 1 pound large shrimp (about 20 shrimp)
Peel shrimp. Starting at tail end, butterfly each shrimp, cutting to, but not through, top of shrimp. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and seasoning; sauté 3 minutes or until shrimp are done. Spoon 1/2 cup Appalachian Hiking Grits onto each of 4 ...