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| 3/4 Tasse | Quick-cooking grits |
| 1 Dose | Cream style corn (16 oz.) |
| 1 | onion small |
| 1 gross | lemon |
| 1 Esslöffel | Olive or veg. oil |
| 1 x ca. 450 g | Shrimp, large, cleaned |
| 1/2 Teelöffel | Lemon-pepper seasoning |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | Parsley minced |
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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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