Shrimp and Grits
- Yield: 6 servings
- Prep: 25 min
- Cook: 30 min
Ingredients
- Parmesan Grits
- 1/2teaspoon table salt
- 1cup uncooked quick-cooking grits
- 1cup freshly grated Parmesan cheese
- 1/2teaspoon freshly ground pepper
- Creamy Shrimp Sauce
- 1pound medium-size raw shrimp
- 1/4teaspoon freshly ground pepper
- 1/8 teaspoon table salt
- Vegetable cooking spray
- 1tablespoon olive oil
- 1tablespoon all-purpose flour
- 1 1/4cups reduced-sodium fat-free chicken broth
- 1/2cup chopped green onions
- 2cloves garlic, minced
- 1tablespoon fresh lemon juice
- 1/4teaspoon table salt
- 1/4teaspoon hot sauce
- 2cups firmly packed fresh baby spinach
Instructions
- 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.
- 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).
Nutritional Info *per serving
- Calories 235
- Fat 6.1 g
- Saturated Fat 1.9 g
- Polyunsaturated Fat 0.6 g
- Monounsaturated Fat 2 g
- Cholesterol 119 mg
- Carbohydrate 25.2 g
- Fiber 1.4 g
- Iron 3.3 mg