New Orleans Shrimp with Corn Grits

• 3/4 c. quick-cooking grits
• 1 can cream-style corn
• 1 small onion
• 1 large lemon
• 1 tbsp. olive or salad oil
• 1 lb. shelled and deveined large shrimp
• 1/2 tsp. lemon-pepper seasoning salt
• 1/2 tsp. salt
• 1 tbsp. minced parsley

1. Prepare grits as label directs for 4 servings.
2. When grits are cooked, stir in creamed corn; heat through.
3. Meanwhile, dice onion.
4. Slice lemon in half; squeeze juice from one half; set aside.
5. Slice remaining half and use for garnish.
6. 3.
7. In nonstick 10-inch skillet over medium heat, in hot olive or salad oil, cook onion until tender.
8. Increase heat to high; add shrimp, lemon-pepper seasoning salt, and salt; cook, stirring constantly, until shrimp turn opaque throughout and are lightly browned.
9. Stir in minced parsley and lemon juice.
10. Serve shrimp with grits.
11. Garnish with lemon slices.

grits, creamstyle corn, onion, lemon, olive, shrimp, lemonpepper seasoning salt, salt, parsley

Taken from www.delish.com/recipefinder/new-orleans-shrimp-corn-grits-2681 (may not work)