Shrimp and Grits

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


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


  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). 

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