Shrimp and Grits

  • Yield 6 servings
  • Prep 25 min
  • Cook 30 min

Succulent shrimp served over cheesy grits for less than 300 calories a serving—what could get much better than that?



Parmesan Grits
1/2 teaspoon table salt
1 cup uncooked quick-cooking grits
1 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Creamy Shrimp Sauce
1 pound medium-size raw shrimp
1/4 teaspoon freshly ground pepper
1/8 teaspoon table salt
Vegetable cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups reduced-sodium fat-free chicken broth
1/2 cup chopped green onions
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/4 teaspoon table salt
1/4 teaspoon hot sauce
2 cups firmly packed fresh baby spinach


  1. Prepare Parmesan Grits: Bring ½ tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.
  2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and ⅛ tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk  in flour; cook 30 seconds to 1 minute. Whisk in broth and next  5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

Recipe courtesy of THE SLIM DOWN SOUTH COOKBOOK: Eating Well and Living Healthy in the Land of Biscuits and Bacon (January 6, 2014; Oxmoor House; $24.95/Hardcover). 



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