We recently received the April issue of Cooking Light, so that always means trying out a few new recipes. One of those recipes was Shrimp and Okra Gumbo. It worked perfect, because we've had some shrimp in the freezer for a while now that I've been meaning to use up. The gumbo was served with Creamy Yogurt Grits--yum! Nate is a huge fan of grits--he grew up eating them in Colorado--so he's always in the mood for grits.
We followed the recipe pretty much exactly except: that we had a little over the amount of shrimp we were supposed to use; we couldn't find fresh okra, so we used frozen, sliced okra; and we just forgot to add the celery, which I'm not sure it's all that necessary.
The Creamy Yogurt Grits recipe isn't found on the recipe page, so here it is:
Uncooked, quick-cooking grits
1 cup Greek-style yogurt
Bring 2.5 cups of water to a boil in a medium saucepan. Gradually whisk in 3/4 cup uncooked quick-cooking grits; cover, reduce heat and simmer 8 minutes or until thick. Stir in yogurt, 1/2 tsp. each salt and pepper. Serve gumbo over grits.